Kaseda 30 is produced by Bansei Shuzo in Kasedatakahashi in Kagoshima prefecture. It is distilled using a mixture of corn (51%), rye and barley, similar to the famous American Bourbon. It is then allowed to mature for not less than 30 years in barrels of Japanese cedar wood. The long time in the oak gives this shochu a marvellous amber colour and a distinctively gentle flavour. It is fair to call this shochu the “Japanese Bourbon”. With 34% alcohol it is gentle and easy to drink, and the large amount of corn gives it a touch of sweetness. A true rarity which is produced only in very small quantities.
Kaseda 30 is enjoyed straight, so that the focus remains on the elegant and smooth flavours that come from the long maturation process.
Quantity: 700 ml
Alc.: 34% 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.
Find out more: What ist Shochu?