This Shochu is brewed based on the skills of brewing Seishu for years. A typical Shochu uses either white koji or black koji, but this Shochu uses yellow koji just like Seishu. By carefully brewing it, this Shochu achieves to produce the rice flavour to its maximum level. This Shochu has been brewed in a tank and a wooden barrel for a long span to produce a gentle flavour.
這種燒酒是根據多年的釀造技巧釀造而成的。典型的燒酒使用白酒麴或黑酒麴,但是這種燒酒使用的黃酒麴和清酒一樣。這款燒酒通過精心釀造而成,使米的味道達到最高水平。這款燒酒是用罐子和木桶釀造而成的,釀造出溫和的味道。
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