Matière premièreMatériaux traditionnels
Soba-Shōchū (Buckwheat Shōchū)
蕎麦焼酎 (蕎麦焼酎)
Pourquoi sourcer au Japon
Niche soba-shōchū category dominated by Japanese producers; Unkai brand (Miyazaki) is the recognised global reference.
Spec clé
Alcohol 25-30%; characteristic soba aroma esters; pairs with Japanese fine dining.
Produit fini typique
Premium retail spirit, Western cocktail-bar specialty, hospitality export.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- Beverage: per supplier; ingredient: 1–10 kg lees
- Délai typique
- 6–10 weeks (ingredient)
- Régions d'origine
- Miyazaki (Unkai), Iwate, Nagano, Akita
- Catégorie
- Matériaux traditionnels
- Saison de récolte
- Buckwheat August – October; distillation year-round
- Statut réglementaire au Japon
- Honkaku shōchū; MHLW alcoholic-beverage rules
- Nom japonais
- 蕎麦焼酎
- Romaji
- 蕎麦焼酎
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Honkaku shōchū; MHLW alcoholic-beverage rules |
|---|---|
| Union européenne | Spirit import; CN 2208 |
| États-Unis | TTB regulated alcohol |
| Chine | GACC; spirit-import licensing |