Ultra Premium Moriizou Shochu
Ninety minutes from the city by ferry and a winding two-lane coastal road is Mori Izo, the source of one of the finest imo-jochus and the Château Pétrus of the 110 shochu makers spread across rural Kagoshima prefecture. Virtually all of the coveted 120,000 bottles Mori Izo produces each year are sold through a phone-in lottery. Fifth-generation owner and master distiller, makes imo-jochu by hand, as his ancestors did. The heavy smell of yeast hits you as you walk inside his brightly lighted distillery, lined with 50 handmade vats sunk two-thirds into the floor. Each is 120 years old and holds 190 gallons. Seed malt and sweet potatoes in various stages of fermentation gurgle inside like cooking oatmeal. Some vats give off a sharp tinge of alcohol, as well as heat. Only ten farmers grow kogane sengan sweet potatoes just for this shochu. The water is sourced from the distillery's 300-foot well that produces the area's prized Tarumizu spring water. And there's another key ingredient: "This building," or rather the microbes and spores that have been clinging to the ceilings, walls, and thick dark cedar beams since its original construction in 1885, giving his imo-jochu unique character. The box will accompany the bottle with this order.
Sake Social, in partnership with JETRO [Japanese External Trade Organziation], is deeply committed to the continued promotion of Japanese sake, shochu, and related goods. Through education and shared knowledge, we encourage novice and expert consumers to try, enjoy, and share Japanese sake and shochu.
One Word to Describe This Sake Brew
RICE: N/A (No sulfites, no preservatives)
Sake Meter Value
Sweet or Dry
Over Ice, Chilled, or Room Temperature