“Sue-dare” (末垂れ) literally means “tail,” and in the world of whisky, it’s known as the “tail cut” — the latter part of the distillation process. In this final stage, not only low-boiling components like alcohol are distilled, but also heavier compounds such as fats, oils, and other complex elements from the mash. These parts are often considered undesirable, as they can carry a slightly oily or burnt aroma — characteristics that are usually avoided in the final product. In fact, some distilleries discard this portion entirely to prevent off-flavors from developing, particularly those linked to oxidized fats and that infamous “shochu smell.” (Sometimes, these tails are reused in the next mash, but practices vary by brewery.) In a way, this “sue-dare” is to shochu what sake kasu (sake lees) is to sake — a byproduct often overlooked. And it’s not hard to see why: its raw form has a distinctly heavy, oily scent. But recently, we discovered something exciting — by infusing it with lemon peels or other citrus (also reused from another brewing process!), the harsh flavors mellow out, making it surprisingly well-suited for chu-hi. It’s a small breakthrough that has turned a previously discarded byproduct into a delicious canned sour. And that’s how this Easy Lemon Sour Can was born. Without even trying, we ended up creating something wonderfully aligned with SDGs principles. Since the flavor depends on the particular batch of sue-dare we use — and unlike standard products, it isn’t tightly controlled — each can may taste slightly different. But that unpredictability is part of the charm. With just 3% alcohol, it’s a light, easy-to-enjoy drink. We hope you’ll try it, not just for the flavor, but for the story and experience behind it. We regret that we do not offer a choice of label types. We do not accept orders with any label type. Orders usually ship within 2–3 business days. (Delivery may take longer for remote islands.)