Handmade using rice koji in the first fermentation and sweet potatoes in the second, Mahoko is distilled just once in a pot still which preserves rich aromas and allows for optimal aging. It was aged for more than 16 years, splitting... Read More
This light kokuto sugar shochu is fermented in ceramic pots. The first fermentation is made with rice koji, and traditionally made kokuto sugar is added to the second fermentation to make this regionally-protected style. After... Read More