Soba shochu
Buckwheat shochu is nutty and quiet, and it is the one category where roasted things are the answer rather than a compromise. Hojicha and mugicha are better mixers for it than any fruit.
Across the bottles we hold
- bottles
- 3
- Mostly from
- Kagoshima, Miyazaki, Kyoto
Counted from this catalogue, not from the category in general. It describes what reaches the United States, which is a narrower thing than what Japan makes.
Poured at Juraku
We have these open at the bar, so the notes below come from the glass rather than from a listing.
The rest of the catalogue
Nobody here has tasted these. Each profile is estimated from what the importer publishes, and each page says so.