Mokachu is a cocoa–coffee aperitif built on a pot-distilled rice shochu from craft producer Tsutsumi Shuzo. Dark roast Arabica beans and artisanal cocoa are steeped directly into the spirit and lightly sweetened with Kokuto, an unrefined traditional Okinawan black sugar made from pure sugarcane juice. Serve chilled, shaken, not stirred, neat or over ice, layered with fresh cream Irish coffee style, or poured over vanilla ice cream for an affogato with a nod to Japan.

Shochu is a traditional Japanese distilled spirit, typically 25–30% ABV (but can be up to 45%) made from a wide range of base ingredients including barley (mugi), sweet potato (imo), rice (kome), buckwheat (soba), chestnuts (kuri), sesame (goma), date (natsume), and black sugar (kokuto). Unlike sake, which is brewed, shochu is both fermented and distilled, resulting in a cleaner, more structured spirit with greater versatility.

Its character shifts significantly depending on the base ingredient and yeast used in fermentation, ranging from light and delicate to rich and robust. Shochu can be enjoyed neat, on the rocks, diluted with water, as a cocktail base, or served with hot water. Genshu shochu refers to shochu that is undiluted after distillation or “straight from the still”.  It’s a fuller-bodied more concentrated expression of the base ingredients and distillation character.

There are 5 standard drinks in a 720ml bottle of Mokachu.

We recommend storing in a cool, dark, dry place like a pantry or cupboard. It does not like direct sunshine, so avoid a windowsill. You don't need to refrigerate until opened. Unopened and stored correctly it should last for years. But we hope you'll enjoy it before then!

Refrigerate after opening and consume within 3 months.

Yes. Natural oils and esters from roasted coffee and cacao beans may appear as floating particles on top or bottom, so shake to recombine.

Yes.

Yes, and yes!

Mokachu contains soy lecithin (322), an emulsifier that is highly refined and typically contains little to no soy protein. While generally considered safe, trace amounts may remain and could affect highly sensitive individuals. If you have a soy allergy, we recommend avoiding this product.

No.

Yes. Mokachu is lightly sweetened with Kokuto, an unrefined traditional Okinawan black sugar made from pure sugarcane juice.

Serve it chilled, up or over ice, naked or layered with fresh whipped cream. Pour it over vanilla ice-cream for an arigato affogato! Give us a follow @seasaltyuzushu on Instagram for new cocktail recipes.

Mokachu is made at Tsutsumi Sake Brewery in the Kuma region of Kumamoto Prefecture a WTO-designated shochu production area recognised worldwide. Rooted in over 500 years of shochu tradition, Tsutsumi blends time-honoured craftsmanship with modern innovation. Using pristine water from the Kuma River, locally grown rice, and traditional brewing techniques like the Kimoto starter method (pounding steamed rice with mizunara oak paddles to increase naturally occurring lactic acid in the mash) and fermenting in earthenware pots buried underground, combined with modern innovations such as vacuum distillation to create distinctive, terroir-driven shochu that connects local heritage with the global stage.

No. We are wholesale distributors and only sell to direct to bars, restaurants and bottle shops. Please use our bottle shop finder above to see where your closest stockist is, and if your local bottle shop doesn't have it on the shelf, tell them to contact us or send them a link to this page!

Please find your nearest independent bottle shop on our website and order from them, or if your local doesn't have it available have them get in touch with us!

Simply fill out the form in the section above and we'll send you a price list (wholesale enquiries only please) and be in touch!