Hyaku Shochu is born from the collaborative efforts of shochu brewing master Fujimoto Kazumi-san, and the esteemed chef Nakazawa-san of Sushi-sho Yotsuya Tokyo. The two endevoured to make the ultimate rice shochu for sipping alongside meals, especially sushi and Japanese fare. With Nakazawa-san's expertise and Fujimoto-san's special techniques, the resulting shochu Hyaku displays a umami-rich shochu very much like a sake. The slightly lower abv (23%) allows flavors to shine and grow, especially when sipped chilled to fully savor Hyaku’s umami. Furthermore, the raw ingredients are all from Kumamoto, a prefecture historically famed for crafting the highest quality rice shochu. Using ground water from the Kuma River - one of the three most rapid streams in Japan - and the rice, Mori no Kumasan, which was ranked #1 by the Japanese Grain Inspection Association.