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Kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being matured at least 1 year in oak casks in the distillery warehouse.
Notes of toffee, buttercream frosting, toasted coconut, and pineapple.
This 100% barley shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 11 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink that shines on the rocks or diluted with hot water.
Vegetal with notes of green bell pepper, sweet cream, and white miso.
Light, clean kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being aged a...
Tsurushi Floating Moon Honkaku Reserve 2020 harvest is an authentic Japanese Shochu which has been single pot-distilled in Japan from sweet potato, and rice.500 years of tradition go into making this authentic Japanese Shochu. 5% Alv/Vol
