Kametsubochozo Asahi Shochu

This shochu was matured after distillation in very old, traditional ceramic amphorae. This gives it a special taste, because each amphora gives the shochu its own character. The careful interaction of the different maturations creates a harmonious and high-quality shochu. It is made from rice koji made from Thai rice and kokuto, a black sugar from Okinawa and Amami.