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Amami Oshima Jougo
Distilled from Amami Kokuto (muscovado) under reduced pressure. A light body with a fruity aroma. perfect for beginners. Soft texture.
Amabuki Marc of Daiginjo
Gently distilled from Daiginjo marc and matured for 5 years in a clay jar. Elegant fruity notes (melon, peach) as well and soft texture.
Amabuki Mugi Shochu
Distilled from barley and matured for 5 years. Fine and crisp barley notes contribute to the clear taste of this shochu. Mild finish - very elegant.
Amabuki Ginjo Trester
Distilled from the lees of Junmai Ginjo Sake and matured for 2 years. Rich ginjo aroma and mild rice notes contribute to the elegance of this shochu.
Ikekame Agura Mugi
Distilled from local barley and barley koji. The aging, lasting for over three years, gives the shochu great aromas of roasted barley and bitter chocolate.
Ninki Imo Shochu
Distillate from sweet potatoes. Typical unmatched taste of a sweet potato based shochu.