Description

Serving Recommendations Neat or with a few drops of water in a small white wine or whiskey glass. Adding the water brings out more fruit notes, decreases the saltiness and makes the mouthfeel even creamier. Warm: Using warm water increases the savoriness and reduces the fruit. For the warm preparation, heat water to 175º F (80º C). Pour in a ratio of 4 parts shochu to 6 parts hot wate, or 5:5 for richer mix. Always pour hot water first, temper the cup, and add shochu lastaiming for an ideal mixed temperature of 100º F – 115º F (40º C – 45º C). Adding shochu to hot water will dissipate or damage the delicate flavor nuances, and cause bitterness.