Jikuya White Swtpt Rice Shochu 50pf 750ml

Aside from running the day-to-day operations of the distillery, CEO Maiko Jikuya is also the blender. Since returning to Kagoshima to her family distillery after her time abroad, she says the most important step in shochu-making is, “To know, drink, and study various shochu. This is because it produces a taste that is not self-indulgent.” Love that! As soon as I took my first sip, we knew we had to bring in this shochu for the club: the bold, tropical notes and lush texture makes a tantalizing warm drink during cold months. It's also fantastic on the rocks or with soda. Made with an orange sweet potato called Annou, the oils of this shochu are scooped out by hand after distillation, which lends to the full mouthfeel. Try Made with Lau’s Beef Broccoli recipe to go with a glass of the shochu mizuwari on ice.