Setsugoro Shochu

The Kikusui Brewery is located in Niigata Prefecture, which is also known as "snow country". Due to the heavy snowfall, the snow slowly melts, the water seeps into the ground and is absorbed by the groundwater 40 to 50 years later. This cleanses it of impurities and enriches it with many valuable minerals, making it particularly soft and a blessing for sake and shochu production. Kikusui Brewery combines the world of sake brewing with shochu production in the production of Setsugoro Shochu. The name Setsugoro goes back to the founder of the brewery.

The sake kasu used as a base is produced after fermentation (between 18 and 32 days), when a mixture of sake and non-fermented solids remains. This mixture is then pressed to separate the sake and the suspended solids, which then remain in compressed form. This is the sake kasu. It has long been used in Japanese cuisine and lends a unique flavor to miso soups (often with salmon or pork) or marinades for grilled fish. By using it as a fresh shochu ingredient, the rich and fruity flavors of sake can be passed on to the shochu. The taste is subtly sweet and extremely fruity, with notes of ripe pear, melon and banana. Despite its 35% vol, it is very mild and smooth. Setsugoro Shochu is produced using vacuum distillation and is stored in steel tanks for over a year. There are only 15 retailers who sell this rare shochu throughout Japan.

When paired with food, Setsugoro Shochu goes very well with seafood, lean meat, vegetables and sweet desserts. It can be enjoyed neat, on the rocks or extended with cold or warm water.

Shochu made from sake trub (sake kasu)
Japanese spirit
Net quantity: 720ml
Alcohol: 35% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Kikusui Brewery was founded in 1881 in Shibata, Niigata Prefecture, which is also known as the "snow country". It takes 40 to 50 years for the meltwater from the snow to be absorbed by the groundwater. During this long journey, the water is cleaned of impurities and enriched with many valuable minerals. The soft water that flows back to the surface is absolutely pure and fantastic. It tastes subtly sweet and is a boon for sake and shochu production. A total of 10% of the nearly 1,000 sake breweries in Japan are located in Niigata Prefecture. The prefecture is the largest sake producer in the country and is celebrated worldwide for the quality of its products. The cool climate further favors sake production by ensuring slow fermentation. Kikusui Brewery produces great sake, shochus and liqueurs.