Made in small batches and single pot distilled, Kura Shochu is a kasutori shochu a traditional Japanese spirit made by distilling the sake kasu, or rice lees, left over from sake production. At Brooklyn Kura, the kasu undergoes a secondary fermentation using white koji before being gently pot-distilled to preserve the flavorful esters and oils of the original rice. Bottled at 40% ABV, the resulting spirit is smooth, aromatic, and cocktail-ready, with tasting notes of toasted rice, custard, fig, chestnut, lemon, and jasmine.

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