Hatsushio Shochu

The producer of Hatsushio Shochu is Nishiyoshida Shuzo, based in Fukuoka Prefecture. The company has been producing shochu since 1887, a very long tradition. Hatsushio Shochu is made from local raw barley, slowly fermented at a low temperature and refined by atmospheric distillation. This gentle method brings out the unique characteristics of raw barley, such as a pleasant texture and a long-lasting aroma. Raw barley is mainly used for foods such as barley miso. In the Hatsushio Shochu, it provides a soft texture and a complex, deep flavor that is slightly different from normal barley shochu. The finish is long with an intense, dry finish while retaining the aroma of the barley.

The Hatsushio Shochu is wonderful straight, but can also be enjoyed on the rocks. Thanks to its exciting aromas, it goes particularly well with dark meat in food pairings, but also with desserts. As an ingredient for cocktails, it brings great roasted aromas to the glass.

Barley shochu
Japanese spirit
Net quantity: 720 ml
Alcohol content: 25% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Nishiyoshida was founded in 1887 and is based in Chikugo City in Fukuoka Prefecture. Next to Saga, Fukuoka Prefecture is Japan's second largest barley producer. The barley here is very high quality and aromatic as it grows on volcanic soil. The region is also blessed with the waters of the Chikogu River, which are particularly pure and mild. Nishiyoshida is a company rich in tradition, but modernity is also very important to them. That is why new techniques are constantly being tried out to optimise shochu production and achieve ever better taste experiences. Nishiyoshida's mission is to bring a smile to their customers' faces with every sip of their products. The company succeeds very well in this.