The Imo Shochu of the “Kokei No. 14” variety are steamed whole with their skins on, then brewed using the clear natural spring water from the Sangun Mountain Range in Fukuoka Prefecture.
Rice: Imo
Rice Polishing: NA
Alcohol Content: 25%
This shochu is made by distilling the sake lees of the sake Dassai
Kairyo Shinko was once cultivated exclusively in a specific region as a rice variety suitable for sa…
CHIMERA is made by mixing three types of koji (yellow, black, and white) with three types of yeast.B…
