This shochu is made from barley and koji, distilled twice in a pot still and matured for at least eight years in American white oak barrels.

It is a shochu inspired by the great ‘Dr Jokichi Takamine’, who experimented in the United States around 100 years ago to produce whisky with koji.

When freshly poured, the barley shochu radiates a beautiful golden glow, and its rich flavour is enough to shake the senses. 

Alkoholcontent: 40 % Vol.

Flavour profile:
Colour: Golden yellow
Nose: vanilla, round sweetness, cereal notes
Palate: classic shochu, sweet, delicate vanilla notes
Finish: medium-long finish, light caramel,

https://www.shinozaki-shochu.co.jp/

BARLEY, water

May contain SWEEF DIOXIN & SULFITE

- Straight
- Apero
- for mixing,
- for cooking