Tasting & Pairing Guides

Shochu, Japan's beloved distilled spirit, offers a multitude of ways to be enjoyed, each enhancing its unique flavors and aromas. Here, we explore six traditional methods to savor this versatile drink, ensuring a delightful experience for both newcomers and seasoned enthusiasts. One popular method is serving shochu on the rocks. The ice slightly dilutes the spirit, mellowing its strength and accentuating its natural sweetness, offering a refreshing and crisp drinking experience, especially during warmer seasons.

Don't miss this exclusive opportunity to savour the marvels of this specially crafted whisky, exclusively picked by and bottled for MIZUNARA.

Indian Tamras Dry Gin is a spirited homage to India's cultural richness, marrying tradition and innovation in every sip. Its name, 'Tamras,' drawing from the Sanskrit word for copper, nods to traditional Indian distillation methods. Crafted with a thoughtful blend of indigenous spices like cardamom and coriander, alongside zesty citrus elements, this gin embodies a symphony of flavours that dance on the palate. From its aromatic profile, intertwining citrus zest and warm spices, to its harmonious tasting notes, Indian Tamras Dry Gin is a vibrant tribute to India's heritage. Seamlessly blending tradition with modernity, it offers versatility, perfect for classic cocktails or innovative mixes. Each sip invites enthusiasts on a sensory voyage through India's cultural tapestry, celebrating the nation's spices and citrus bounty.

Samurai No Mon is an annual limited release from Ookubo Shuzo, which is available only at select dealers throughout Japan. Produced by atmospheric distillation, it captures the full aroma and flavor of their high quality ingredients including their farm grown “Genji-imo” variety (considered quite special as it is regarded as the origin of all sweet potato) and the rice for the Koji, “Shiratama-mai” which was originally grown in the Edo era in Satsuma and Huga area (currently known as Kagoshima and Miyazaki).