THE EXPERIENCE
Honaku 本格焼酎. Authentic Single Distillation
Chart the spirit's landscape across base ingredients, koji varieties, distillation styles, maturation formats and drinking styles. You leave with a trained palate and a Mizunara Academy Certificate of Participation.
The Curriculum
A Journey in Three Phases
This course in understanding the basics of Japanese Shochu includes a complimentary tasting of eight premium samples representing different base ingredients, koji varieties, distillation styles, maturation formats and drinking styles.
1. The Soul of Koji & Base Ingredients
The Magic of Koji
How Black, White, and Yellow Koji molds shape the acidity, aroma, and mouthfeel of the spirit.
Diverse Base Ingredients
Touch and smell the raw materials — compare Imo (sweet potato), Mugi (barley), Kome (rice), and Kokuto (brown sugar).
Honkaku vs. Ko-rui
Demystify single versus multi-distillation, and why authentic Shochu preserves rich agricultural flavors.
The Awamori Connection
Okinawa's ancient precursor to Shochu, crafted with black koji and Thai indica rice.
2. Fermentation, Distillation & The Alchemy of Aging
The Two-Step Fermentation
Trace how starch converts to sugar and alcohol simultaneously in traditional clay pots (Kame).
Atmospheric vs. Vacuum Distillation
How pressure and temperature variations shape the aroma density and texture of the final spirit.
Maturation Vessels
Compare aging in Kame clay pots, stainless steel tanks, and oak casks — and their distinct flavor imprints.
The Wood vs. Clay Trial
A clean, vibrant sweet potato Shochu against a rich, vanilla-forward, oak-aged barley Shochu.
3. Serving Rituals, Tasting & Food Pairing
The Art of Serving
Master Rokku (on the rocks), Mizuwari (cold water), and Oyuwari (hot water — pouring the water first).
Sensory Mapping
Use specialty flavor wheels to identify earthy, fruity, nutty, and savory umami compounds.
Gourmet Izakaya Match
Why Shochu's low sugar makes it the ultimate food-pairing spirit, with complementary Otsumami bites.
The Blind Ingredient Challenge
Put your nose and palate to the test — identify the base crop of a mystery pour.
What You Receive
Taste the full spectrum of Shochu
Every seat includes a carefully assembled collection of tools, credentials, and privileges — designed to extend the experience well beyond the classroom.
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1. Eight Curated Premium Shochu Tasting
Eight premium pours — approx. 15ml each — chart the spirit's landscape across base ingredients, koji varieties, distillation styles, maturation formats and drinking styles.
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2: Official Certificate
You leave with a trained palate and a Mizunara Academy Certificate of Participation.
FAQs
Not at all. Shochu 101 is designed as an introduction — we start from the very basics of what Honkaku Shochu is and build up from there. Whether you're a curious beginner or a seasoned whisky or sake drinker, you'll leave with a solid foundation.
The HK$780/person fee covers the complete Shochu 101 experience: a 1.5-hour guided masterclass in an intimate private setting (maximum 6 guests), a curated tasting flight of 8 premium Honkaku Shochu spanning different base ingredients such as sweet potato (imo), barley (mugi), and rice (kome), light Japanese snack pairings to accompany the tastings, all course materials and tasting notes, and your Shochu 101 certificate from Mizunara: The Academy upon completion. There are no hidden costs — everything you need for the session is included.
Contact us directly to arrange a private reservation for your group. We require at least two weeks' advance notice to secure your preferred date and time slot.
All bookings are final and non-refundable — no cancellations once confirmed.
You may book for any group size from 6 to 15 guests. If you are an individual or a pair, we can occasionally place you with another small group — please enquire and we will do our best to accommodate.
Light Japanese snack pairings are served alongside the tastings to complement the shochu and help cleanse your palate between pours — but this is a tasting experience, not a meal. Since you'll be sampling 8 different shochu over 1.5 hours, we recommend having a light meal beforehand so you can enjoy the session comfortably and appreciate each pour at its best.
Sessions are held at Mizunara: The Academy in Wong Chuk Hang, Hong Kong — an easy walk from Wong Chuk Hang MTR station. Full venue details are provided with your booking confirmation.
How to Reserve
To book your private group session, check availability, or customize your tasting line-up, connect with our team. Bookings close two weeks before class.
Mizunara: The Academy
Mizunara: The Academy is Hong Kong's home of Japanese shochu — a dedicated space for discovering, tasting, and mastering Japan's national spirit. Through expert-led educational and training sessions spanning shochu, spirits, cocktails, and hospitality, The Academy offers masterclasses designed for both curious enthusiasts and industry professionals seeking authentic knowledge of Honkaku Shochu and beyond.
The Academy also provides targeted consulting for Food & Beverage businesses — optimizing bar operations, crafting bespoke beverage menus with a distinctive Japanese perspective, and enhancing overall outlet performance.
Nestled in the creative hub of Wong Chuk Hang, Mizunara: The Academy is Hong Kong's destination for the finest Japanese shochu alongside rare and independent whisky. The intimate tasting room provides the perfect setting for focused learning — away from the noise of the city.
