25% alcohol content 1.8L　25 alcohol content 500ml

Ginger Shochu
Kagamizu GINGER

Made from koji (rice malt), barley, and ginger, this simply distilled (Honkaku) shochu features a refreshing and flavorful taste with a hint of ginger.

Preliminary mash: koji  (rice malt)   Secondary mash: barley
Third preparation: ginger     
Using Kawauchi L-type white koji mold / Decompressed distillation

This shochu has the distinctively refreshing aroma of ginger, combined with faint sweetness and a sharp feel on the tongue. In terms of weight ratio, the production process uses about 20% ginger. Kagamizu GINGER is recommended on the rocks, mixed with water (mizuwari), or as a highball with soda. In particular, the highball with soda imparts the refreshing aroma of ginger and a dry feel as it goes down the throat.