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…
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