Kagamizu Ginger Shochu

Ochiai Shuzo is based in beautiful Miyazaki on the island of Kyūshū. Owner Ryohei Ochiai is one of the most creative people in his industry: he likes to try out the unusual and produces results that are impressive. His shochu range includes classics made from barley (mugi) or sweet potato (imo) as well as unusual raw materials such as shochu made from pumpkin, green peppers or ginger. The Kagamizu Ginger Shochu is simply distilled (Honkaku Shochu) and has a refreshing and crisp taste with a subtle spiciness. Ginger shochu is very rare. The production process uses 20% of the finest local ginger, barley for the secondary mash and rice koji using white koji. After production, the Kagamizu Ginger Shochu matures for two years in steel tanks. With its light, 25% vol, this shochu is a great food pairing for sushi and sashimi, fried foods (e.g. tempura), hearty and spicy dishes.

The Kakamizu Ginger Shochu tastes great on the rocks in the warmer months or as a highball with soda (1:2) and a splash of lemon juice. This shochu is also a delight with tonic water. In the colder months, we recommend drinking Oyuwari with warm water (3:1) and a little honey.

Ginger shochu
Japanese spirit
Net quantity: 500 ml
Alcohol content: 25% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Ochiai Shuzojyo was founded in 1909 in Miyazaki. The entire Miyazaki prefecture is famous for its fantastic shochus. Ochiai is a 4th generation family-run distillery that maintains the traditions of its 100-year past while evolving. While most shochus are made from sweet potatoes, barley, brown sugar or even rice, president and owner Ryohei Ochiai is known for breaking new ground and trying a lot. In addition to "classic" shochus made from barley or sweet potatoes, his distillery also produces high-quality shochus from unusual raw materials in small-scale production, such as pumpkin, green pepper, ginger or yomogi.