Distilled from our sake-kasu – the fermented rice lees left after sake pressing. Kasu-tori shochu has a long tradition in Japan; this unfiltered (muroka) version is handcrafted by Theo Ligthart of the Freimeisterkollektiv in a traditional copper still.

Fresh, slightly rustic apple on the nose, with marzipan and hazelnut. On the palate, light, juicy and fruity at first, developing into roasted tones and dark chocolate. Smooth, layered, and quietly complex.

Enjoy neat, on the rocks, or in cocktails as a light, balanced alternative to gin or rum. Also very good with cold-brew hojicha over ice, pairing dark chocolate with the tea’s roasted notes.

260 bottles. Made from what remains after pressing – and put to good use.

Ingredients

Sake-kasu (yeast lees), water.

Distilled and bottled by

Freimeisterkollektiv GmbH, Erkelenzdamm 59/61, 10999 DE-Berlin