The Lemongrass Shochu Mizu is distilled only once after fermentation in a pot still.
The distillate comes out of the still at 45% and is left to rest for 6 months to a year in enamelled concrete tanks. Subsequently the alcohol content is reduced to 35% and bottled. With aromas of Sake and delicate citrus notes of lemongrass and cereals. On the palate it is rich, fresh and with a delicate but persistent hint of Lemongrass. Traditionally served neat it is also ideal for craft cocktails, especially in combination with lemon soda to create the traditional Chuhai drink.

70 Cl

35% Vol.