This shochu was matured after distillation in very old traditional ceramic amphorae, which gives it a special taste, because each amphora results in a different character of shochu, which then results in a great shochu when mixed together correctly. Rice koji made from Tai rice, kokuto, or black sugar from Okinawa and Amami.

Rice, sugar, koji

- Aperitif
- Pure on the Rocks
- Cocktails
- with warm main courses