Yamanoka Shiso Shochu

The producer of Yamanoka Shiso Shochu is the Hananotsuyu Distillery, founded in 1745, which has been producing high-quality sake and shochu ever since. The Hananotsuyu Distillery combines its two areas of expertise in the production of Yamanoka Shochu, as sake rice is used alongside red shiso. Yellow koji is also used, which is actually also predominantly used in sake production and produces great fruity notes. At 20% by volume, this is a very mild shochu, but its aroma is extremely long and intense. Shiso is said to have its origins in the Himalayas, but has been used in Japan since ancient times in the Jomon period (300 BC).

Yamanoka Shiso Shochu is an ideal accompaniment to food and goes perfectly with roast chicken, yakitori, white fish such as sea bream or cheese. It can be enjoyed on the rocks, which changes its taste fundamentally. It is also delicious with soda and lots of ice or extended with cold water (Mizuwari), but should then be mixed in a 1:1 ratio.

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

The Hananotsuyu Distillery is located in Kurume in Fukuoka Prefecture on Japan's southernmost main island of Kyushu, in Jojima, the famous sake district. Actually, less sake is produced on Kyushu than in the rest of the country, as the island is an absolute shochu stronghold. However, here in Jojima, on the lower reaches of the Chikugo River, the area is blessed with high-quality water. Sake brewing has been extremely popular here since ancient times. The Hananotsuyu Distillery is innovative and focuses on producing both high-quality sake and shochu, using different production methods.