Lemongrass Shochu, ‘Mizu – Lemongrass’, Munemasa Distillery
Innovative shochu style made from 95% rice and 5% organic lemongrass. Freshly cut lemongrass is added to a rice-based mash just three days before distillation. Oils from the leaves commingle with local rice and white koji to create a distinctively refreshing shochu. At 35% ABV makes a great alternative to gin in cocktails, brightness of lemongrass shines through in aromas. Bright, citrusy, delicate, delicious. Silky mouthfeel. Hints of meyer lemon and a light sweetness.