KASU-TORI SHOCHU 410

KASU-TORI SHOCHU410

Spirit Drink

incl. VAT plus shipping costs

Together with Reigen Fermentation, the first shochu produced in Germany is being created in Berlin. Reigen Fermentation, the first German sake brewery in Berlin’s Wedding district, was founded by Katharina Koitz, Francesco Todescato, and Sebastian Mrohs. The idea originated in a Zen monastery in Japan, when Francesco and Sebastian were thinking about how the rice from Francesco’s Italian family business could be used for European sake. The first brewing experiments took place in 2020 in collaboration with Jun Sato, an experienced sake master from Japan, who complements the team with his expertise.
Reigen brews sake according to traditional Japanese craftsmanship and the principles of natural wine production. European raw materials such as Carnaroli rice from Veneto are used, which is processed with care and a low polishing rate to obtain a full, intense aroma. Production follows the Bodai Moto method, an original fermentation process that produces particularly complex, multi-layered aromas.

Shōchū is a traditional Japanese distilled spirit with an alcohol content of typically 25 percent by volume. One special variety is kasu-tori shōchū, which is made from the alcoholic residue of sake fermentation, known as sake-kasu.

Shōchū has a long tradition in Japan dating back to the 16th century and, depending on the variety, is enjoyed neat, on ice, or with water.

The Berlin collaboration between distillery and brewery is unique: Japanese tradition meets experimental European craftsmanship.

Nose

tropical fruits | floral | cheesy notes | earthy

Taste

roasted notes | banana | citrus notes

Finish

creaminess | dark chocolate

  • Vegan
  • Maceration
  • Fermentation by Freimeister
  • Pot still
  • Fractionating column
  • Barrel aging

Classy

Funky

Freaky

Ingredients

Sake-kasu (yeast lees) | water

Preparation Only Carnaroli rice from Francesco Todescato's family farm is used for our kasu-tori shōchū. First, the rice is inoculated with yellow koji, which breaks down the starch into sugar through enzymatic action. This is followed by spontaneous fermentation, during which yeast converts the sugar into alcohol. After fermentation, the alcoholic residue from the yeast and lees—the sake-kasu—remains. This distillate is then distilled at the Berlin distillery, producing an unfiltered (muroka) shōchū. With a typical drinking strength of 25,3 % ABV, the distillate retains the complex aromas of the raw materials: tropical fruits, banana, ripe mountain cheese, umami, and dark chocolate. The result is a unique, multifaceted drink that reflects both the Japanese tradition of kasu utilization and the experimental art of Berlin distilling.
Berlin, Wedding | Germany – Grantortino | Veneto | Italy

  • Jun Sato

    Sake Brewer | Berlin, Wedding | Germany

    Jun Sato is the head sake brewer at Reigen Fermentation in Berlin-Wedding. Originally from Koriyama in Fukushima Prefecture, Japan, he studied Economics at Nihon University in Tokyo before discovering his passion for traditional sake brewing. At the renowned Terada Honke Brewery in Chiba, Jun worked across all stages of the brewing process and eventually became responsible for Koji making – one of the most crucial and demanding roles in the brewery. There, he produced around 500 kilograms of Koji per week, forming the essential base for high-quality sake. Sake is traditionally brewed only during the winter months from October to March; between brewing seasons, Jun first came to Berlin to support the emerging project Reigen Fermentation. Inspired by the collaboration, he later decided to settle permanently in Berlin and dedicate himself fully to Reigen. Today, Jun Sato brings together Japanese craftsmanship, technical precision, and creative experimentation to shape the distinctive character of Reigen’s Berlin-made sake.

  • Francesco Todescato

    Rice Grower | Grantortino, Veneto

    Francesco Todescato is a co-founder of Reigen Fermentation, the first German sake brewery in Berlin-Wedding, established together with Katharina and Sebastian. Born in Veneto, Italy, he comes from a family that has been cultivating traditional risotto rice varieties for generations. For Reigen, only Carnaroli rice from the family farm is used, which is enzymatically broken down with Koji and then spontaneously fermented. Francesco brings extensive experience from the family business De Tacchi, where he worked in supply chain, sales, research, and development, exploring innovative applications of rice, corn, and soy in fermentation. After gaining experience in natural wine production in Italy and completing an internship at Terada Honke, one of the few traditional sake breweries in Japan, he now lives permanently in Berlin and dedicates himself fully to Reigen. At Reigen, Francesco combines traditional Japanese brewing knowledge with the philosophy of natural wine and expertise in historical rice varieties – an approach that shapes the distinctive character of Reigen’s Berlin-made sake.

  • Theo Ligthart

    Founder and initiator | Berlin

    Theo is Freimeisterkollektiv’s initiator who founded the collective together with two partners. He is a true pioneer amongst Germany’s craft distiller crowd: his products, Das Korn and STEINREICH, have won numerous awards and prizes. In 2012 he founded the “Craft Spirits Festival DESTILLE BERLIN”, which quickly became Europe’s leading event focusing on craft distillates. Theo creates Freimeisterkollektiv’s program in cooperation with the distillers and is involved in the development of each product.