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Step away, Gin! Mizu Shochu is here.

Shochu is all the rage in the Land of the rising sun, which means it’s literally big in Japan. It’s a diverse distilled beverage, usually from rice or barley, and has a bit more punch than Sake. The Munemasa family decided to give the ancient drink a modern cosmopolitan twist. They have more than a century of experience under their belt, but because they had to move from Hiroshima to Arita (the hometown of Japanese porcelain), their distillery, founded in 1985, is now one of Japan's youngest distilleries.

Oh, and the twist? The family decided to go back to the roots and find ancient recipes that ignore the current fads. Their Shochu is appreciated by both the seasoned purists and Shochu noobs. This particular expression of Mizu Shochu is mostly rice-based with a bit of organic lemongrass to make the Spirit silky and refreshing. Its 35% ABV makes it a great choice if you're planning to make Gin cocktails but with a Japanese spin.

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