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.