Kura-Kasutori Shochu is a type of shochu produced by Brooklyn Kura, a New York-based sake brewery, using the lees (kasu) remaining from sake fermentation. This "mother of shochu," Kasutori Shochu, retains the subtle flavors of rice and sake and is distilled in a single pot, resulting in a 40% ABV spirit that is suitable for consumption neat, on the rocks, or in cocktails.