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Ubugoe Shochu
Ubugoe Shochu
Ubugoe Shochu
Download the image in the gallery viewer, Ubugoe Shochu
Download the image in the gallery viewer, Ubugoe Shochu
Download the image in the gallery viewer, Ubugoe Shochu

Ubugoe Shochu

Bungo Meijyo

Normal price €69,99

Unit price€97,21 per l

incl. VAT plus shipping / delivery time: 2-4 working days

An absolutely unique shochu from the house of Bungo Meijyo: The Ubugoe Shochu is a shochu made from barley (mugi) with white koji and flower yeast from cloves. The result is a particularly floral, fresh and fruity shochu that is unparalleled in taste. Moreover, it is a Genshu Shochu bottled at 41% vol. A fantastic rarity from Oita Prefecture! High-quality gift box included.

Description

Ubogoe in Japanese means "the first cry of a child after birth". The word stands for new life or a new beginning and was brought to market by the distillery specifically to celebrate these occasions. Only 1,000 bottles are produced per year.

Ubogoe Shochu is unique in many respects, because the use of flower yeast is otherwise only known from sake production. And here, too, it is extremely rare. Only 29 of the more than 1,700 sake breweries in Japan use this method. And only two other shochu distilleries besides Bungi Meijyo use blossom yeast for shochu production. This is because the blossom yeast is susceptible to the acid produced by the white koji. Each step requires a lot of time and effort, and it has to be fermented at a very lower temperature compared to normal shochu so that the aroma is not lost and the yeast, which is weak in acidity, can fully develop the properties of the blossom yeast. But the effort is worth it: blossom yeast has an excellent fermentation capacity and produces a very special flavour that is both beautiful and spicy in aroma. This gives Ubugoe Shochu its unique character and exciting floral complexity.

Ubugoe is also a genuine genshu shochu, i.e. a shochu to which no water is added after distillation. Genshu Shochus must have an alcohol content of more than 36% alcohol, and with its 41% vol. the Ubugoe is far above that. The production takes place via a long-term vacuum distillation.

Ubugoe can be enjoyed straight or on the rocks, and its high alcohol content makes it ideal as a digestif or for cocktails. In Japan, shochu is often enjoyed with food. Ubugoe is a great accompaniment to light and bright fish and meat dishes, seafood and light desserts. It also adds a fantastic aroma to cocktails.

Japanese Shochu
Net quantity: 720 ml
Alk.: 41% vol
Dispensed only to persons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

About Bungo Meijyo

Bungo Meijyo was founded in 1919 as "Kariu Sake Brewery" in Saiki, Oita Prefecture. The prefecture was originally an area where sake production flourished. Initially founded as a sake brewery, however, the company's focus shifted from sake to shochu due to the big shochu boom in Japan. Especially during the big trend of barley shochu in the 1975s, Bungo Meijyo focused 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, considered one of the clearest rivers on Kyushu. The craftsmanship that has been passed down from generation to generation since the company was founded are essential to shochu production. Bungo Meijyo makes excellent shochus, being both innovative and traditional.

 

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