Materia primaMateriales tradicionales
Soba-Shōchū (Buckwheat Shōchū)
蕎麦焼酎 (蕎麦焼酎)
Por qué hacer sourcing en Japón
Niche soba-shōchū category dominated by Japanese producers; Unkai brand (Miyazaki) is the recognised global reference.
Spec clave
Alcohol 25-30%; characteristic soba aroma esters; pairs with Japanese fine dining.
Producto final típico
Premium retail spirit, Western cocktail-bar specialty, hospitality export.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- Beverage: per supplier; ingredient: 1–10 kg lees
- Plazo típico
- 6–10 weeks (ingredient)
- Regiones de origen
- Miyazaki (Unkai), Iwate, Nagano, Akita
- Categoría
- Materiales tradicionales
- Temporada de cosecha
- Buckwheat August – October; distillation year-round
- Estado regulatorio en Japón
- Honkaku shōchū; MHLW alcoholic-beverage rules
- Nombre japonés
- 蕎麦焼酎
- Romaji
- 蕎麦焼酎
Sobre este ingrediente
Buckwheat-based honkaku shōchū — a niche category dominated by 'Unkai' brand (Miyazaki) and a handful of producers in Iwate, Nagano, and Akita. Distinguished by characteristic buckwheat aroma carry-over from the still. Increasingly featured in Western cocktail bar export under the 'Japanese spirit' positioning. Distinct from imo and mugi shōchū entries; aligns with Japan's broader buckwheat heritage.
Estado regulatorio
| Japón | Honkaku shōchū; MHLW alcoholic-beverage rules |
|---|---|
| Unión Europea | Spirit import; CN 2208 |
| Estados Unidos | TTB regulated alcohol |
| China | GACC; spirit-import licensing |