楯 の 川  銀 貨  焼 酎 

Kasutori shochu by Yamagata`s Junmai Daiginjo specialist, Tatenokawa. Remaining fermentation material (rice lees) from their Junmai Daiginjo production is distilled and turned into shochu. This crystal clear alcohol is also used as the base for Tatenokawa's Umeshu and Yuzushu. 

On first impression, the nose is of recognizable daiginjo aromas. The alcohol content amplifies the fruity, fermented sake aroma. The brewery's fantastic brewing water gives a gentle, silky mouth feel, with delicate spicy notes that slowly spread across the palate. 

Serving: Preferably ice cold from the freezer, like a fine vodka. Or closer to room temperature for richer flavors. 

Food pairing / cocktails: Drink this shochu with spicy food, such as ceviche or kimchi, where the clear, mild flavor cleanses the palate and enhances the flavor of the food. Ginka Shochu is excellent for cocktails, adding clarity and complexity. A Shochu highball is obvious, the possibilities are endless. 

• Content: 500ml
• Alcohol: 25%
• Koji: Yellow Koji

Brewery: Tatenokawa Shuzo, Yamagata Prefect