Rihei Ginger Shochu (BTL 750ml) cypress He uses a low-and-slow method

He uses a low-and-slow method of fermentation resulting in sakes that fresh and alive

Kizakura Co

Seimaibuai (rice kernel remaining): Yamada Nishiki

designer of this print:

and daiginjo sakes

Rihei Ginger Shochu (BTL 750ml) cypress He uses a low-and-slow methodThis unique premium shochu is made with locally sourced ginger from Miyazaki prefecture a combination of 20% ginger, 30% rice, and 50% barley. Ochiai Distillery has been making shochu for over 100 years, and is now in its fourth generation. Get refreshing ginger notes on the palate with a tinge of spice and citrus. Try on the rocks or in a cocktail. Features Distilled in Miyazaki, Japan by Ochiai Shuzo Distilled from mugi (barley), kome koji (rice