Lush grain aroma followed by hints of pear and citrus flavors accented by tropical spice. The finish is clean and long with notes of spice, steel and green.
100% locally grown 2-row barley. First shochu made entirely from barley, sugars are extracted by growing koji directly on barley. Slow fermentation at low temperatures before distillation. Distilled…
Tasting Notes: A highly prized Imo Shochu aged in Sherry Barrels and made with premium sweet potatoes and white koji. Tenshi no Yuwaku has a thick and creamy texture, and a sophisticated and elegant…
This Shochu is made from 80% Kogane Sengan sweet potatoes with 20% black koji rice. Rich aromas of roasted corn are woven through with shiso and menthol. Th.
Believing that good shochu, like a good harvest, is nothing less than a gift from the earth, Nishi Shuzo only uses potatoes and rice grown by local farmers.
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.
History,. Few tasting experiences are as revelatory as discovering how sweet potatoes express themselves once distilled. Using two unique varieties grown in rich volcanic soil and immediately…
Nishi Shuzo Tomino Hozan Imo Shochu 750 Ml Nishi Shuzo Tomino Hozan Imo Shochu 750 Ml
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