Mizu Saga Barley Shochu
Shochu/Soju
Mizu // Japan
This shochu is made with Japanese two-row barley and black koji rice sourced from local farms. The barley is polished, pressed, and steamed before being added to the second fermentation.
The shochu is single distilled in a stainless pot still and is bottled at 35% ABV. .
This shochu is made with Japanese two-row barley and black koji rice sourced from local farms. The barley is polished, pressed, and steamed before being added to the second fermentation. The shochu is single distilled in a stainless pot still and is bottled at 35% ABV.
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ageNAS
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Cost
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abv35.0
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Shochu/SojuJapanese shochu is typically distilled from sweet potato (imo), barley (mugi), rice (kome), buckwheat (soba) or sugarcane. Koji, a type of mold, is used in the fermentation process. For Korean soju, a fermentation starter called nuruk is used. Korean Soju is generally made from molasses, tapioca, or sweet potatoes but traditionally was made from rice. Both are distilled to ~25-37% ABV. Neither is typically aged, but can be.