Passion handed down from parent to child.

Ishimoto Sake Brewery’s history of producing honkaku shochu originates with 2nd generation kuramoto Seigo Ishimoto's interest in making traditional hashirajochu sake. This technique, dating back to the Edo Period, requires adding distilled shochu to the unfinished mash, then pressing. Ancient records describe it as lightening the flavor, making for more delicious sake. Seigo felt that the first step to creating this traditional sake would be making good shochu. After extensive trial and error, Ishimoto Sake Brewery succeeded in creating its own original shochu distilling process rooted in ginjo sake brewing during the time of 3rd generation kuramoto Ryuichi Ishimoto. His son Tatsunori, 4th generation kuramoto, carries on his passion in bringing this delicacy.

A drink with both clarity and impact.

Ishimoto Sake Brewery chose a process that makes a fermentation mash using the waste from ginjo sake rice polishing and the large amount of solid lees left behind after pressing daiginjo sake. The mash is pressed into sake then single distilled in a vacuum still. The result combines clean, clear flavor with the power of high alcohol content, for an unprecedentedly luxurious beverage.

Koshi no Kanbai in a whisky glass.

At Ishimoto Sake Brewery, we feel our Vintage Aged Otsu-Shochu transcends the shochu category to become a premium rice spirit, in the same arena as whisky or vodka. We recommend it on the rocks in a whisky glass or mixed with soda to bring down the alcohol content.

Tasting notes by sommelier Shinya Tasaki

Aroma

An initial impression of pure, clear freshness. It brings a hint of rice-derived aromas, like fresh rice flour, harmonizing with aromas of white flowers like honeysuckle, cool mineral notes like fresh milk and rock water, and subtly glamorous aromas like banana cream.

Flavor

The 40% ABV brings rich roundness on the first impression, which directly gives way to dryness and the purity and clarity brought by the aroma. The cool, refreshing character continues into the aftertaste.

Drinking Recommendations

The ideal way to drink it is on the rocks. Give it a good stir directly after pouring, and the alcohol will dilute as the temperature falls. It will emphasize the clear and cool character.
When enjoying as a base for cocktails, try a highball with a slice of lemon, mix with tonic, or try adding a dash of Koshi no Kanbai Umeshu. Use it in place of gin in an extra-dry martini recipe. It also works well in a gimlet.

Pairing Recommendations

On the rocks:

• Sashimi with lemon and salt (sweet shrimp, scallops, Japanese ivory shell, Sakhalin surf clam, abalone, etc.)
• Raw oysters
• Sado igoneri (jellied seaweed)
• Uonuma kirizai (natto with chopped and pickled vegetables)
• Yakitori chicken skewers (salted)