History,. Matsui whisky and brandy umeshu have been meticulously produced at the Kurayoshi distillery using Japanese plums andwater from Mount Daisen to make for a mellow, delicious liqueur. Tasting…
Prefecture: Fukui. Smv: +3. Acidity: 1.4. Rice Polishing Ratio/Seimaibuai: 35%. This Daiginjo by Born has been aged for over two years to develop more complexity and richness, using "Grade A"…
Barley shochu produced in the Oita Prefecture of Japan by Sanwa Shurui in collaboration with Sg Shochu Distilled from 100% Barley Saccharification is done with white koji (propagated on barley) Blend…
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