A FINE SPIRIT TO
SIP OR GUZZLE

REIMAGINE
SHOCHU

KOME

MADE FROM RICE

KUMAMOTO, JAPAN

ABV: 40%

VOL: 750ML

“Rice is the foundation in Japanese flavor expression.

A curious fruitiness is born when brewed patiently at a low temperature―hints of apples and pineapples―reminiscent of an elegant ginjo-style sake.

We distill at reduced pressure to capture those delicate fruit notes, balancing it with the silky mouthfeel that’s unique to rice.

It’s the kind of pristine finish that’s like, wait, let me try that again.”

Ryosuke Takahashi

Master Distiller / Takahashi Shuzo

“A curious fruitiness is born when brewed patiently
at a low temperature―hints of apples and pineapples―
reminiscent of an elegant ginjo-style sake.”
Bento On The Rocks

KOME: 45ml
Umeshu: 35ml
Peychaud’s Bitters: 2 dashes
Rice Vinegar: 2 dashes
Saline Solution: 2 dashes

Garnish: Karikari Ume (crunchy pickled plum)

Build ingredients in a rocks glass.
Add big ice and stir until chilled.
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KOME

MADE FROM RICE

KUMAMOTO, JAPAN

ABV: 40%

VOL: 750ML

“Rice is the foundation in Japanese flavor expression.

A curious fruitiness is born when brewed patiently at a low temperature―hints of apples and pineapples―reminiscent of an elegant ginjo-style sake.

We distill at reduced pressure to capture those delicate fruit notes, balancing it with the silky mouthfeel that’s unique to rice.

It’s the kind of pristine finish that’s like, wait, let me try that again.”

Ryosuke Takahashi

Master Distiller / Takahashi Shuzo

“A curious fruitiness is born when brewed patiently
at a low temperature―hints of apples and pineapples―
reminiscent of an elegant ginjo-style sake.”
Bento On The Rocks

KOME: 45ml
Umeshu: 35ml
Peychaud’s Bitters: 2 dashes
Rice Vinegar: 2 dashes
Saline Solution: 2 dashes

Garnish: Karikari Ume (crunchy pickled plum)

Build ingredients in a rocks glass.
Add big ice and stir until chilled.
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AUTHENTIC &
SINGLE DISTILLED

IMO

MADE FROM
SWEET POTATO

KAGOSHIMA, JAPAN

ABV: 38%

VOL: 750ML

“I find there is a persuasive quality to sweet potato shochu.

The sweet potato used for IMO is a local purple variety known as Eimurasaki. It’s quite rare but the tropical flower and nectar notes on the nose are unmistakable.

It really engages the palate. Powerful and feminine, bold yet subtle.”

Shuichi Komine

Director of Research & Development / Satsuma Shuzo

“The sweet potato used for IMO is a local purple variety
known as Eimurasaki. It’s quite rare but the tropical flower
and nectar notes on the nose are unmistakable.”
Maple Toddy

IMO: 40ml
Maple Syrup: 5ml
Cinnamon Powder: 1 pinch
Hot Water: 100ml

Garnish: Cinnamon Stick

Simply combine ingredients.
Make sure the glass and equipment are pre-warmed.
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IMO

MADE FROM
SWEET POTATO

KAGOSHIMA, JAPAN

ABV: 38%

VOL: 750ML

“I find there is a persuasive quality to sweet potato shochu.

The sweet potato used for IMO is a local purple variety known as Eimurasaki. It’s quite rare but the tropical flower and nectar notes on the nose are unmistakable.

It really engages the palate. Powerful and feminine, bold yet subtle.”

Shuichi Komine

Director of Research & Development / Satsuma Shuzo

“The sweet potato used for IMO is a local purple variety
known as Eimurasaki. It’s quite rare but the tropical flower
and nectar notes on the nose are unmistakable.”
Maple Toddy

IMO: 40ml
Maple Syrup: 5ml
Cinnamon Powder: 1 pinch
Hot Water: 100ml

Garnish: Cinnamon Stick

Simply combine ingredients.
Make sure the glass and equipment are pre-warmed.
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A TRADITION
IN EVOLUTION

MUGI

MADE FROM BARLEY

OITA, JAPAN

ABV: 40%

VOL: 750ML

“Blending shochu is an art, to which we take a scientific approach.

Once there is a vision of the desired blend, we work backwards and fine-tune every step of the process to create the perfect shochu to achieve this balance.

Nuances of fruity esters and freshly baked bread are in harmony with chocolate and vanilla notes, resulting in a sort of timeless expression of maturity and versatility.”

Shinichiro Matsumoto

Chief Blender / Sanwa Shurui

“Nuances of fruity ester and freshly baked bread are
in harmony with the chocolate and vanilla notes, resulting
in a sort of timeless expression of maturity and versatility.”
East Village

MUGI: 45ml
Cold Brewed Coffee: 15ml
Apricot Brandy: 15ml
Campari: 7.5ml
Angostura Bitters: 1 dash

Garnish: Yuzu Peel

Combine ingredients in chilled mixing glass.
Stir and serve without ice.
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MUGI

MADE FROM BARLEY

OITA, JAPAN

ABV: 40%

VOL: 750ML

“Blending shochu is an art, to which we take a scientific approach.

Once there is a vision of the desired blend, we work backwards and fine-tune every step of the process to create the perfect shochu to achieve this balance.

Nuances of fruity esters and freshly baked bread are in harmony with chocolate and vanilla notes, resulting in a sort of timeless expression of maturity and versatility.”

Shinichiro Matsumoto

Chief Blender / Sanwa Shurui

“Nuances of fruity ester and freshly baked bread are
in harmony with the chocolate and vanilla notes, resulting
in a sort of timeless expression of maturity and versatility.”
East Village

MUGI: 45ml
Cold Brewed Coffee: 15ml
Apricot Brandy: 15ml
Campari: 7.5ml
Angostura Bitters: 1 dash

Garnish: Yuzu Peel

Combine ingredients in chilled mixing glass.
Stir and serve without ice.
Return
MORE EXPRESSIONS