Shochu Products
Information for shochus, including photos of bottles, spec sheets, and distillery information.
Yayoi Araroka
Yayoi Araroka
Type of Shochu: Otsu Rui
Main Ingredient: Brown Sugar, Rice Koji
Type of Koji-Kin: White Koji-Kin
Distillation Method: Single (Normal Pressure)
Aged: 1-2 Years
Alcohol by Volume: 24%
Food Pairings: Grilled Meat, Tempura, Miso Braised Pork
Tasting Notes: Through the time-tested original method of rough-filtering, more umami is extracted, and a smooth, rich flavor is crafted.
Awards: Monde Selection 2009 - Grade Gold Medal
Monde Selection 2010, 2011 - Gold Medal
Los Angeles Wine & Spirits Competition 2014 - Silver Award
Size: 750ml
Distillery: Yayoi
Distillery Location: Kagoshima
Founded: 1922
Profile: The oldest brewery in Amami Ooshima, Okinawa. Still a family business, they made handmade Kokuto Shochu using premium Okinawan brown sugar and thai rice for their komekoji. Thanks to this they are able to produce aromatic and flavorful Kokuto Shochu.
Spec Sheet Bottle Image Label Image
