Handcrafted in the traditional way, this classic shochu is single distilled from a mash of two-rowed barley (67%), black koji rice (33%), and the pure waters of Black Hair Mountain (Kurokami-yama). At 70 proof it is more concentrated like shochus of old to enhance the subtle complexities, body, and finish. 100% of the mash is locally farmed and the barley selected is a rare varietal found only in Saga prefecture.

Mizu (short for 美鶴乃舞, read Mi-zu-no-mai) is proudly produced by the Munemasa Shuzo Co. of Arita, Japan. Over 150 years ago, the Munemasa family opened a small brewery and shop in Hiroshima, but the devastation of WWII forced them to close down. A yearning to return to the family's roots inspired them to reopen in 1985, while moving to the small mountain town of Arita, an ideal locale for craft shochu production given the pristine waters and rich farmland. While paying tribute to the traditional methods of shochu production, they aim to deliver unprecedented creativity, artistry, and strive to constantly offer finer and unexpected shochu experiences to delight their customers.

Enjoyed best on the rocks with a single large ice (you can try with a slice of cucumber). Or enjoy as a highball, topped with soda water and garnished cucumber slices or grapefruit skin. We also suggest mixing with fresh ruby red grapefruit juice and a splash of soda, or mixing with iced green teas.

Delicate, earthy, and lively. Floral, sake-like aroma with notes of banana bread and fresh grains. Buttery texture. Drinks like a young whisky with hints of ripe melon and vanilla custard.