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Wasabi Shochu - Ginza Berlin

Okadaya Honten

Wasabi Shochu

Special price €39,99

Liter price€55,54 per l

incl. VAT.

plus shipping (will be charged at checkout)

Content: 0,72l / Alcohol: 25%

Delivery time: 2-4 working days

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Wasabi shochu is a very rare shochu made from the real wasabi root. Fresh, spicy and fruity on the nose, this shochu impresses with its exceptional aroma from the very first sip. Spicy notes on the palate, a beautiful complexity and slightly grassy notes round off the taste profile.

Learn more

The wasabi shochu is produced by Okadaya Honten in Shimane Prefecture. This is a shochu made from real wasabi. The whole wasabi root is fermented in the second mash (moromi) and then distilled. Wasabi is a Japanese rootstock, also known as water radish, which grows naturally in mountain streams. Wasabi's unique aroma is attributed to a specific group of mustard oils. In contrast to chili, where the heat is felt in the mouth, the heat of wasabi reaches the nose due to the way the wasabi root is consumed. Real wasabi is a luxury product. Most people are only familiar with the green-colored horseradish paste that is added to sushi, sashimi and other dishes in restaurants. The taste of this paste is very different from real wasabi.

Wasabi shochu is a food pairing dream. It goes particularly well with raw fish and white meat. It unfolds its full aroma on ice or with soda. In cocktails, it guarantees fresh, spicy and very special notes.

Discover the delicious HIKIMI Shochu from Okadaya Honten in our store. This is made from kuromoji (fever bush) and is also very special.

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

About the manufacturer

Okadaya Honten was founded as a sake brewery in 1877 in the late Edo period in the town of Masuda in the western part of Shimane Prefecture. Production of shochu also began in 1998. Initially specializing only in rice shochu (kome), the company later ventured into much rarer raw materials. In addition to wasabi shochu, Okadaya Honten also produces shochu made from kuromoji (fever bush) and Jerusalem artichokes.