Shochu - The distilled drop of Japan.

Shochu is Japan's second traditional drink besides sake (nihonshu). Sake, the Japanese rice wine, is often mistakenly understood as a distillate. But this is where Shochu comes in, which is actually distilled and, depending on the main ingredient, has a completely different basic taste.

From mugi (barley) to imo (sweet potato), kome (rice) to goma (sesame) - Shochu is extremely diverse in its aromatic facets and, depending on the basic ingredient and drinking method, is suitable as an aperitif, digestive or as an excellent accompaniment to a meal.

10 years in the barrel
The Toki no Choetsu Superiore is a mild, sweet and very rounded barley shochu. Aged for 10 years in French oak barrels, the ideal drop for whisky and rum lovers.

Tasty and lots of umami
The Takeyama Gensui as well as the Kurozaru are two intensive, round sweet potato shochu. Matured in clay pots, both have a great umami taste and a long lasting finish.

Elegance and power
The Mellowed Kozuru Limited (Single Cask) as well as the Mellowed Kozuru Excellence are two incredibly elegant, velvety rice shochu, strong in taste and balanced on the palate.

Gold in the tumbler
The Beniotome Gold - the king with a maturation period of about 8 years - as well as the Beniotome Maru are both extremely mild and elegant barley shochu with a pleasant touch of sesame.

Let yourself be surprised once again by Japan's art - this time with a fine drop of shochu.

January 23, 2026