Deeply rooted in tradition and celebration, Ganbei Baijiu brings an ancient Chinese spirit into modern times. Ganbei is an approachable, full-bodied spirit with subtle, earthy tones. It is punctuated by notes of stone fruit, anise, and elderflower, Ganbei Baijiu is fruit forward with a crisp, light finish.
Ganbei Baijiu is a Strong Aroma baijiu fermented, distilled and aged in the state of Inner Mongolia, in the north of China. We are partnered with a Master Blender who has a deep understanding of baijiu. She used her expertise to put together a baijiu that is fermented for 70 days, traditionally distilled and then aged for 32 months in clay vases.">
Additionally, its smoothness and flavor is a great accompaniment to BBQ dishes and grilled meat dishes">
Gold Award at the 2004 Monde Selection.Recommended dishes:Enjoy with smoked salmon, tempura, and baked fish.">
Hakutake Shiro is a lovely, balanced kumajochu in the best tradition of the style. While smooth enough to drink straight, on the rocks really smooths out the alcohol and makes this something to drink with any light meat or fish dish. Making mizuwari (blended with ice water) will lighten it further while Takahashi-san assures me that it is deliciously aromatic when made oyuwari (with hot water). I’ll be trying that come winter.">
Close
800.578.3199
This all too often overlooked spirit comes to us from Korea (although not all Soju is Korean Soju). Soju is traditionally made with rice and could be compared to vodka in that it is clear and rather neutral in flavor. That doesn't mean it's flavorless- far from it. The increased sugars in rice make this slightly sweeter and "meatier" than vodka and even when distilled at higher proofs, the efect is a smooth, well balanced drink. So whether you're drinking it neat, making a traditional kojinkamrae, portmanteau or poktanju, pick up a small bottle and give Soju a try.
Cart
LIKE US ON 
FOLLOW US ON 
FOLLOW US ON 
READ OUR 
FOLLOW US ON 
JOIN OUR