Mizu Shochu is handcrafted and single distilled in the traditional Japanese way, and follows the honkaku style of production, meaning ‘genuine, authentic’ shochu. Limiting the distillation to a single pass preserves the naturally occurring flavors and aromas. With each additional pass – most common spirits are distilled at least two times – the more neutral and flavorless the spirit becomes. It is the time-honored Japanese practice to distill the moromi ‘mash’ only one time in order to capture and highlight the true essence of the raw ingredients. The result is a more natural taste that is complex, earthy and exquisite. It is a celebration and a tribute to the purity of nature and the flavors of the harvest. These original, authentic methods of shochu production date back to the 16th century and took root in the mountain villages and lush valleys of Kyushu in southwestern Japan. It is here in Kyushu, in the small town of Arita in Saga Prefecture, where the Mizu Shochu is produced. The Green Tea Shochu is distilled from 61% two row barley, 29% black koji rice, adn 10% freshly pikced and steamed Urenshino Green Tea.