Korui, the continuous-still shochu
Korui is shochu defined by the still rather than by what it is made from: a continuous column strips out most of what a pot still leaves in, and the law caps it below 36 percent. That is why it is the house base for a lemon sour. Buy it for what you are going to put in it.
Across the bottles we hold
- bottles
- 6
- Mostly from
- Aichi, Mie
- Runs higher on
- sweetness
Counted from this catalogue, not from the category in general. It describes the bottles we have found records for, which is a narrower thing than what Japan makes.
Bottles
Each profile is built from the notes the producer or importer publishes, and each page names its source.
Imo Shochu EenamoImo (sweet potato) · AichiStart with Lemon soda (ramune, Sanpellegrino), LimeKome Shochu EenamoKome (rice) · AichiStart with Lemon soda (ramune, Sanpellegrino), LemonMiyazaki Kinmiya ShochuShochu · MieStart with Jasmine tea, LimeMugi Shochu EenamoMugi (barley) · AichiStart with Jasmine tea, LemonTakara Korui Shochu (1.75L)ShochuStart with Ginger ale, GrapefruitTakara Shochu JunShochuStart with Jasmine tea, Lime