Ginza is best known as a popular neighborhood in Tokyo so the name of this shochu could be misleading, suggesting a trendy product that’s more commercial than it is quality. This couldn’t be further from the truth. Ginza is an aged shochu from a distillery in a remote village on Kyushu Island that has been producing sake since 1864.
Ginza no Suzume Kohaku may be the first shochu I tried that showed just how diverse and complex this style of spirit can be. Ginza is a barley shochu, much like iichiko, which I consider a super easy drinking, mild, tasty starter-shochu, yet the two couldn’t be more different.