Mizu Lemongrass Shochu

Mizu Lemongrass Shochu
Country:Japan
ABV:35%
Feature: Organic
Producer: Mizu Shochu – Mizunomai

Product information
At 70 proof it is more concentrated like shochus of old, yet the introduction of lemongrass is a first in shochu production; an innovative twist by master distillers Shinji Wada and Hirofumi Okoba. Grown organically atop nearby mountains, the freshly cut lemongrass is added to a rice-based mash just three days before distillation. Oils from the leaves commingle with local rice and white koji to create a distinctively refreshing shochu.

Tasting notes
Bright, citrusy, delicate, delicious. A blend of sake-like aromas and lemongrass on the nose. Silky mouthfeel. Hints of meyer lemon and a light sweetness that brings to mind rice pudding.

About the producer
Mizu (the moniker for 美鶴乃舞, Mizu-no-mai) is proudly produced by the Munemasa Shuzo Co. of Arita, Japan. As a young distillery, established in 1985, we find inspiration in a 400-year legacy of artisanship that defines the character of our small town known best as the birthplace of Japanese porcelain crafts. The skilled artisans of Arita are a source of great pride, and are devoted to the principle of kodawari, the notion of continuous improvement towards perfection. While paying tribute to the traditional methods of shochu production, we aim to deliver unprecedented creativity and innovation, artistry, and strive to constantly offer finer and unexpected shochu experiences that delight our customers.

Over 120 years ago, the Munemasa family opened a small sake brewery and shop in Hiroshima, but the devastation of WWII forced the brewery to close. A yearning to return to our family’s roots inspired the move to Arita, an ideal locale for shochu production given the pristine waters and rich farmland.

We take great pride in celebrating local flavors, the harvests, and the bounty of nature. In doing so, we maintain a centuries-old tradition in that all of our ingredients are sourced from nearby farms. This is attributed to our unique bond with the growers of Saga prefecture, and our motto of “creating harmony between the land, farmer and distillery”.

Master distiller (toji) Hirofumi Okoba’s relationships with the local farmers runs deep as his own roots can be traced to a small family farm just outside of Arita. Okoba maintains close friendships with many of the growers and believes that “shochu is something we make together” from the farm to the finished bottle.

Saga Prefecture is ideal for both barley and rice cultivation, with the barley growing through the spring, then replaced with rice, which is often grown on the same plots throughout the summer months into early fall.

Many believe that water is the essence of shochu. We use only the pure waters of Kurokami-yama (Black Hair Mountain), which are exceptionally soft and add texture and a delightful mouthfeel to our shochu. Just to the east of Arita, the mountain is a place of pristine natural beauty.