Liqueur
Single Distilled Kasutori Shochu “Amasukotonaku”
A Sustainable Shochu is Born
At Izumibashi, we uphold the belief that “sake brewing starts with rice growing.” We are committed to handling the entire process, from growing the sake rice to brewing the final product. However, one challenge we have faced is the surplus of sake lees left after pressing the moromi (fermented mash).
Sake lees are a valuable byproduct, still rich in umami and alcohol. We have always believed that if we do not fully utilize this precious resource, we would be disrespecting the great sun, water, and nature that nurture our rice and sake.
Thus, we have finally introduced our Kasutori Shochu—a single distilled shochu made from sake lees left after pressing our Junmai sake (including Junmai Daiginjo and Junmai Ginjo). This shochu is exclusively produced from our own sake lees, making it a limited edition with a total production of approximately 3,000 liters (at 33% ABV).
“Amasukotonaku” is a Japanese expression that means “without leaving anything unused,” “making full use of everything,” “completely,” or “without any waste.”
We offer three variations:
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“Amasukotonaku 1800ml” – Made from the sake lees of all Junmai sake(Junmai Ginjo and Junmai).
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“Amasukotonaku 720ml” – Made from the sake lees of all Junmai sake(Junmai Ginjo and Junmai).
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“Amasukotonaku Premium 720ml” – Made exclusively from Junmai Daiginjo sake lees
Enjoy the full essence of our sake-making process with Amasukotonaku , a truly sustainable shochu.
The Distillation Method and Flavor of Shochu
One of the key aspects of enjoying shochu is appreciating the differences in flavor that arise from various distillation methods. Distillation is the process of extracting alcohol by heating the sake lees, turning alcohol and moisture into vapor, and then rapidly cooling it back into liquid form.
A crucial factor in this process is the pressure and temperature conditions under which the distillation occurs. Different distillation methods, such as “atmospheric distillation” (Jōatsu Jōryū, 常圧蒸留) and “vacuum distillation” (Gen’atsu Jōryū, 減圧蒸留), are used by different shochu producers to create distinct flavors.
At Izumibashi, we use a unique technique called “Vacuum Microwave Distillation” (Shinkū Gen’atsu Jōryū, 真空減圧蒸留法) to distill our shochu from sake lees. This method preserves the original flavors of the raw ingredients while creating a clean yet deeply flavorful shochu.
Key Features of Vacuum Microwave Distillation
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Vacuum Environment – The air inside the distillation vessel is removed to create a vacuum.
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Low-Temperature Distillation – By applying microwave radiation, the alcohol in the sake lees is vaporized at a low temperature of around 30–40°C.
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Rapid Cooling – The vapor is immediately cooled to sub-zero temperatures, turning it into liquid shochu.
This innovative method allows us to capture the pure aroma and flavor of the raw ingredients, resulting in a refined and aromatic shochu unlike any other.
ABV
Amasukotonaku 25%、Amasukotonaku Premium30%Ingredients
Sake lees
