iichiko Frasco is made of 50% polished barley corns (mugi Shochu), and barley is also used for fermentation. The flavour is dominated by notes of melon, Asian pear and ripe apricot, together with a very smooth and delicate texture. This shochu is very low in calories, 6 cl has just 35 kcal! In 2013 Frasco convinced the “Ultimate Beverage Challenge” which awards outstanding spirits and wines twice a year in New York. iichiko Frasco achieved 94 out of 100 points, and for the first time ever a shochu was successful in the contest. Also very special is the beautiful bottle that will be the star in every home bar, and when empty can be converted into a flower vase.
Quantity: 700 ml
Alc.: 30% vol
Importer: Ginza Berlin GmbH, Melchiorstr. 26, 10179 Berlin
How to drink shochu?
There is not really the one and only way to enjoy shochu. It is all down to one´s own personal taste. The Japanes drink shochu in several different ways:
- Straight, without anything else. For hot days (or nights) have your shochu slightly chilled.
- On the rocks: Add ice cubes or crushed ice, and you have the most classical way to enjoy shochu.
- Add hot (Oyuwari) or cold (Mizuwari) water.
- In the mix, with juices, green tea or soda (Highball), or as basis for cocktails.
Less Hangover with Shochu
Shochu doesn´t contain artficial additives, nor any sugar remainders. Thus it has very little calories (6 cl = 35 kcal). Shochu is made completely from natural ingredients. The risk of hangover next morning, after moderate consumption, is lower than with other alcoholic beverages.
The Secret of iichiko
iichiko´s shochus are the most wellknown and most enjoyed shochus in Japan. “Quality comes first” has always been the major tenet for the popular spirits maker, and everybody who tried their products will agree this pays off. iichiko for many decades now produces Shochu of the highest quality grade (Honkaku Shochu), which may only be destilled once to keep its full flavour.
The characteristics of a Shochu are based on the grain used, the water and the air. iichiko mostly works with selected barley, off which 60 percent of the hard husks of the grains, the bran, has been removed. The company´s distillery is based on Kyūshū, Japan´s third largest island in Ōita prefecture and home to the best shochus. Water there comes from 300 metres deep groundwater and is of extraordinary pureness. Kyūshū has a mountainous landscape with clean fresh air, another essential ingredient for the iichiko shochu.
Find out more: What ist Shochu?