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The MIKO Cocktail with MIZU Shochu


MIZU Shochu

Category: Honkaku (Premium) shochu
Origin of production: Saga Prefecture
Base ingredient:  Barley
Koji used: Black koji
Distillation style: Single distillation
Features: Produced only in small batches with 100% locally sourced grains, the more concentrated genshu (undiluted liquor)-style delivers a spirit of greater depth and body. Smooth, buttery texture, fresh grains and a sweet, mellow middle with notes of banana, vanilla, and custard. Reminiscent of sake on the nose, yet much like a very young whiskey on the palate.
Alcohol content: 35% (70 proof)
Produced by Munemasa Shuzo Co., Ltd.
Imported and distributed by Nehan Spirits LLC.




The MIKO Cocktail with MIZU Shochu

Recipe courtesy of Becky McFalls-Schwartz of SakaMai
MIZU, undiluted barley shochu, is higher in alcohol content as compared to other shochus, and is great to incorporate into cocktails. Becky McFalls-Schwartz instantly fell in love with its “nice and rich” taste when she was exposed to the shochu a few years ago, inspiring her to create The MIKO Cocktail. It is a Japanese spin on the “African Flower” cocktail (burbon, CioCiaro, Creme de Cacao, orange bitters and orange peel), and as the name implies–”Miko” means female shaman in Japanese, its round taste with a touch of citrus kick and aroma accentuated by burnt orange peel makes you feel spiritually uplifted. Here, she kindly shares the recipe of her award-winning cocktail.

– 1.5 oz MIZU Shochu
– 0.5 oz Yamazaki 12 Years
– 0.25 oz Brown Creme de Cacao
– 0.25 oz kumquat-infused syrup
– 1 barspoon honey
– Orange peel and mint sprig to garnish

1. Mix MIZU Shochu, Yamazaki, Brown Creme de Cacao, kumquat-infused syrup, and honey.
2. Add ice and stir gently.
3. Garnish with flamed orange peel and mint sprig to serve.





Munemasa Co., Ltd.
Munemasa Shuzo was founded in 1985 in Arita, a city internationally known for its porcelain productions. The distillery originated in the microbrewery in Hiroshima Prefecture 120 years back, but it was forced to move after the devastation during World War II, and it finally found a home that has a rich tradition of artisanship. With a motto of “unprecedented creativity and innovation”, Munemasa Shuzo crafts shochu, sake, plum wine, and beer, which highlight provincial flavors and embrace the agricultural heritage of the region.

340-28 Toya-otsu, Arita-cho, Nishimatsuura-gun, Saga 844-0014 JAPAN
TEL: +81-955-41-0020  |



SakaMai serves Japanese dishes catered to the American palate and an excellent selection of sake and shochu in their dimly lit, cave-like atmosphere. Since its opening in 2013, the chic izakaya/sake bar on the Lower East Side has promoted and explored exquisite food and sake/shochu pairings, and it attracts both Japanese and Americans alike. It received Diner’s Choice in Open Table in 2013, 2014, and 2015.

157 Ludlow St., (bet. Rivington & Stanton Sts.), New York, NY 10014
TEL: 212-960-3801  |