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Nishi Shuzo - Tenshino Yuwaku - Shochu

Price

€91.20 Sold out

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Tasting notes

Tenshino Yuwaku is an unreduced shochu at 40°, aged over 7 years in sherry barrels. The distillery of Nishishuzo has looked for the best way to develop its juices and this is a real success with multiple rewards for this powerful and creamy distilled. It is round, on dried fruits, prune and apricot, but also racy with notes of undergrowth, cocoa and caramel. It recalls the most beautiful eaux-de-vie, with a Japanese touch that wants the quality of the basic ingredient to be fully felt in the final product. Notes marked with chestnut, which are the typical expression of sweet potato Kagonesengan.

More information

Provenance

Type
Shochu
Producer
Nishi Shuzo
Country
Japan

Key characteristics

About this shochu

Nishi Shuzo is a distinguished Japanese distillery renowned for crafting premium shochu with meticulous attention to traditional distillation methods. Based in Japan, the producer combines time-honored techniques with carefully selected ingredients to create spirits of remarkable character and refinement.

Tenshino Yuwaku represents the distillery's commitment to quality shochu production. This Japanese spirit showcases the complexity and versatility that shochu offers to discerning palates. Shochu, Japan's celebrated spirit category, is traditionally enjoyed neat, on the rocks, or as a sophisticated base for premium cocktails. Its clean, nuanced profile makes it an elegant choice for both contemplative sipping and culinary applications.

This shochu pairs beautifully with Japanese cuisine, including sashimi, grilled preparations, and umami-rich dishes. It also complements contemporary fine dining and works exceptionally well in craft cocktails. An ideal spirit for luxury hospitality settings, private collections, and those exploring Japan's rich distilling heritage.

Celestial Bath

Ingredients

  • 60 ml Nishi Shuzo - Tenshino Yuwaku Shochu
  • 20 ml yuzu juice (fresh)
  • 15 ml sake
  • 10 ml white miso syrup (equal parts white miso and caster sugar dissolved in hot water, cooled)
  • 5 ml rice vinegar
  • 2 dashes of yuzu bitters
  • Ice (for mixing)

Method

  1. Chill a coupe glass by filling it with ice and setting aside.
  2. In a mixing glass, combine the shochu, yuzu juice, sake, white miso syrup, rice vinegar, and yuzu bitters.
  3. Fill the mixing glass with ice and stir for 12-15 seconds until properly diluted and chilled.
  4. Discard the ice from the coupe glass and strain the mixture into the chilled glass.
  5. Express the oils from a yuzu peel over the surface of the drink.

Serve

Serve in a chilled coupe glass. Garnish with a thin yuzu peel twist draped over the rim, positioned on the left side of the glass. Float a single edible gold leaf on the surface of the cocktail for a premium presentation.

Behind the bottle