Kura Shochu

Kura Shochu shines year-round, whether sipped neat to savor its complex flavors, served over ice to refresh on warm days, or mixed into tropical or classic cocktails for a unique twist; its versatility also makes it an excellent pairing with a wide range of cuisines, from light seafood dishes to hearty grilled meats.

Nose: Clean and bright with subtle floral notes reminiscent of jasmine and honeysuckle. Hints of fresh lemon zest and a gentle toasted rice aroma provide depth.

Palate: Smooth and well-balanced with a rich, creamy texture. Flavors of ripe fig and vanilla custard mingle with citrus and white flower notes. A pleasant toasted grain character adds complexity and roundness.

Finish: Long and satisfying with lingering warmth. The fig and custard notes persist, accompanied by a subtle umami quality. A delicate lemon brightness and floral undertones leave a clean, refreshing impression.

Kura Shochu is uniquely crafted by re-fermenting sake lees for 20 days before single distillation and cold filtration, resulting in a smooth, balanced spirit that captures the complexity of sake in a full-strength form.

• Kura Shochu is made from sake lees, a byproduct of sake production that's typically discarded. This innovative approach not only creates a unique spirit but also reduces waste, making it a sustainable choice for eco-conscious drinkers.
• Despite being distilled in Brooklyn, New York, Kura Shochu uses traditional Japanese rice varieties like Yamada Nishiki, the "king of sake rice," to create an authentic flavor profile that rivals spirits made in Japan.
• The production of Kura Shochu involves both yellow and white koji, two different types of mold used in fermentation. This dual-koji approach is uncommon and contributes to the spirit's complex flavor, featuring notes ranging from fig and custard to lemon and white flower.