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Inspired by traditional Japanese spirits, Big River Shochu is a rich umami rice distillate.
A domesticated mold, koji (Aspergillus Kawachii) was grown on premium Australian Koshihikari rice. This transforms the rice starch into fermentable sugars and protects the resulting alcoholic ferment with natural citric acid.
Using selected yeast strains, Big River crafts small batch fermentations then distills using a single pot still at atmospheric pressure to maximize flavour.
Shochu can be enjoyed neat or on ice. It is commonly enjoyed in Japan as a soda highball, or with green tea. For a warming treat, mix 3 parts shochu with 2 parts hot water (70°C) and savour the complex flavours.
This product is made by small batch distillation, in accordance with the principles of honkaku shochu. Stock is strictly limited.
750 ml 25% ABV
Inspired by traditional Japanese spirits, Big River Shochu is a rich umami rice distillate.
A domesticated mold, koji (Aspergillus Kawachii) was grown on premium Australian Koshihikari rice. This transforms the rice starch into fermentable sugars and protects the resulting alcoholic ferment with natural citric acid.
Using selected yeast strains, Big River crafts small batch fermentations then distills using a single pot still at atmospheric pressure to maximize flavour.
Shochu can be enjoyed neat or on ice. It is commonly enjoyed in Japan as a soda highball, or with green tea. For a warming treat, mix 3 parts shochu with 2 parts hot water (70°C) and savour the complex flavours.
This product is made by small batch distillation, in accordance with the principles of honkaku shochu. Stock is strictly limited.
750 ml 25% ABV