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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...
It is said that the very first seedlings of green tea in Japan were planted by the Zen Buddhist monk Myoan Eisai on a mountain in Saga Prefecture more than 800 years ago. This heritage is a great source of pride for the local farmers in the nearby town of...
