Mizu Saga Barley Shochu

For lovers of both saké and vodka alike, shochu should be a natural crossover. This one in particular clocks a slightly higher ABV than some and makes for a versatile cocktail ingredient, but is friendly enough to be consumed on the rocks with a cucumber or citrus garnish. Mizu is made from a rough 2:1 ratio of barley and black koji rice and follows the honkaku method of production, which is a single pot distillation to retain its authentic yet delicate flavors. Much like in saké production, the water source plays a crucial role as well. This is crisp and clean with a hint of melon and banana on the finish. You'll also find the slightest hint of oolong earthiness to counterbalance the fruit. I recommend substituting this for vodka in your next martini for a delightful surprise.