A uniquely Californian shochu with nutty, dry cocoa notes and a rich, earthy finish. Delicious in highballs and all sorts of cocktails.

What’s in it?

Calrose rice, koji, yeast, and non-GMO neutral spirit.

The Process

We partner with a local sake producer who uses Calrose rice, koji, and yeast to make their sake. They send us the sake lees (solids) that remain after the sake fermentation process is complete, and we then distill those lees in combination with non-GMO neutral spirit on one of our custom-made copper pot stills.

Master distiller Lance Winters did the art direction for the label in conjunction with artist/illustrator Lauren Asta. The design is a mash-up of the California state flag and the national flag of Japan. If you translate the kanji, the bear is saying “angry bear sound.”

The Experience

On the nose, St. George California Shochu features cashew, pistachio, mushrooms, and dried cocoa. On the palate, rich umami leads to tropical top notes over a base of bittersweet chocolate. The finish is earthy vanilla.

A highball showcases its distinctive aromas. It’s also refreshing in sour cocktails like the Grass Cutter or the Grizzly Pear, where it brings unexpected nuance. While some shochus are lower in alcohol, ours clocks in at 40% ABV, making it easy to substitute for vodka, gin, or even light rum in your favorite cocktail recipes.

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St. George California Shochu

$39.99

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