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…
History,. This 100% barley shochu is made using the softest strike water in Kagoshima Prefecture. The first fermentation is white barley koji with steamed barley and 8% roasted barley added to the…
History,. Distillery: Kuroki Honten Distillery Prefecture: Miyazaki Mash Bill: 100% estate grown 2-row barley (including Black barley koji) Distillation: Jo-atsu (atmospheric) ABV: 25%. Tasting…
The product of five generations of distilling tradition, named for the rising sixth generation. Distilled from steamed sweet potatoes and white rice koji, this shochu has been aged for 16 years in…
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