Mizu Lemongrass Shochu

Mizu Lemongrass Shochu shines when sipped neat or on the rocks, allowing its delicate herbal notes to take center stage, but it also makes a refreshing base for citrus-forward cocktails on warm summer evenings. This versatile spirit pairs beautifully with light, fresh fare like grilled fish, vegetable tempura, or zesty Asian salads, enhancing the meal without overpowering subtle flavors.

Nose: Fresh lemongrass dominates, backed by subtle hints of barley and sweet potato. A clean, herbaceous aroma with a touch of citrus zest and white pepper.

Palate: Light-bodied and crisp. The lemongrass is present but not overpowering, allowing the shochu's base flavors to shine through. Notes of green tea, cucumber, and a slight earthiness reminiscent of freshly cut grass. A mild sweetness balances the herbal elements.

Finish: Clean and refreshing with a lingering lemongrass essence. A gentle warmth spreads across the palate, leaving a subtle spiciness and a hint of minerality. The finish is dry, inviting another sip.

Mizu Lemongrass Shochu is crafted using a unique two-step fermentation process that combines locally grown barley with fresh lemongrass harvested from the distillery's own fields. The lemongrass is added during the second fermentation, infusing the spirit with its distinctive citrusy aroma and flavor, before the mixture undergoes a careful distillation to create a smooth, aromatic shochu that captures the essence of its ingredients.

• Mizu Lemongrass Shochu is the world's first lemongrass-infused shochu, created by accident when a distiller dropped lemongrass into a batch of barley shochu and discovered it imparted a unique flavor profile.
• Unlike most flavored spirits that use artificial additives, Mizu Lemongrass Shochu achieves its distinct taste through a traditional Japanese steeping method called "shikomi," where fresh lemongrass is soaked in the shochu for several weeks.
• The water used in Mizu Lemongrass Shochu comes from a 2,000-year-old underwater aquifer beneath Mount Kaimon, an active volcano in southern Japan, contributing to its crisp, clean taste.