Kariu Shochu

Kariu Shochu is produced by Bungo Meijyo in Saiki in Oita Prefecture. It is a "complete" barley shochu, which means that barley in the form of barley koji is also used for fermentation. It is produced with white koji and by vacuum distillation. The water for Bungo Meijyo's shochu production comes from the Banjo River in Oita, which is considered one of the clearest rivers in Kyushu.

Kariu Shochu impresses with its elegant barley note and is very mild and smooth. The fine barley flavor in combination with the beautiful fruity notes make it a wonderful accompaniment to food. It pairs well with white meat and fish, but also with light pasta dishes or vegetables. It can be enjoyed straight or on the rocks, as well as in light cocktails.

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

Bungo Meijyo was founded in 1919 as "Kariu Sake Brewery" in Saiki in Oita Prefecture. The prefecture was originally an area where sake production flourished. Initially founded as a sake brewery, the company's focus shifted from sake to shochu due to the big shochu boom in Japan. Particularly during the great barley shochu trend in the 1975s, Bungo Meijyo concentrated on the production of mugi shochu. The barley for the company's shochus is grown entirely in Oita Prefecture. Bungo has a deep connection to agriculture. The water for shochu production comes from the Banjo River in Oita, which is considered one of the clearest rivers in Kyushu. The craftsmanship that has been passed down from generation to generation since the company was founded is essential to shochu production. Bungo Meijyo produces excellent shochus and sake, and is both innovative and traditional.