SP3 Nissin-Shurui Sudachi Shochu

Produced by Nissin Shurui, a Tokushima brewery that's practiced traditional sake, shochu, and liqueur craftsmanship since the mid-19th century, Sudachi-Chu is built around 100% natural sudachi juice — a small, dark-green citrus fruit unique to Japan and, notably, over 90% grown in Tokushima Prefecture alone. The fruit is harvested at its peak between late August and September, then blended with ko-rui shochu (a multiple-distilled base spirit) to create something that sits somewhere between a proper shochu and a citrus liqueur. Sudachi itself is sharper, more aromatic, and more acidic than lemon or lime, and Sudachi-Chu retains that character faithfully: a fresh, sweet-citrus aroma up front, followed by a palate that balances tartness, gentle bitterness, and a mild sweetness that makes it approachable even for those new to shochu. Light-bodied with no harsh alcohol bite, it finishes clean and crisp. Bottled at 20% ABV, it's traditionally enjoyed on the rocks or with soda, and won the Minister of Agriculture, Forestry and Fisheries Prize at Japan's first Furusato Shokuhin Chuo competition in 1989 (the first year of the Heisei era). ABOUT SUDACHI & TOKUSHIMA Sudachi holds a cherished place in Japanese cooking, traditionally squeezed fresh over grilled fish and sashimi as a prized seasoning. Tokushima's long, mild growing season makes it the fruit's natural home, and Nissin Shurui's location on the north shore of the Yoshino River — with mineral-rich water flowing down from the Shikoku mountains — has shaped the brewery's identity around showcasing the region's citrus and sweet potato specialties for well over a century. STYLE SUDACHI CITRUS SHOCHU-BASED LIQUEUR KEY INGREDIENTS 100% NATURAL SUDACHI JUICE, KO-RUI SHOCHU PRODUCER NISSIN SHURUI CO., LTD., TOKUSHIMA, SHIKOKU AWARDS MINISTER OF AGRICULTURE, FORESTRY AND FISHERIES PRIZE, 1ST FURUSATO SHOKUHIN CHUO COMPETITION (1989) PAIRING NOTES GRILLED FISH, SASHIMI, FRIED DISHES, MEAT