Kirishima Shuzo’s Roots Lie in this Black Koji Shochu

The first shochu produced by Kirishima Shuzo’s founder, Kichisuke Enatsu, in 1916 was a black koji-based shochu, which marked the start of Kirishima Shuzo’s long history. Kuro Kirishima recreates the flavor of that first black koji-based shochu.
The black koji creates a round sweetness, with a distinctly crisp aftertaste.
Most refreshing served on the rocks, offering enjoyment of the delicate aroma.

Empfohlen für:
These Shochu is fermented Rice and Sugar and distilled and diluted with clear water down to the alcohol contend marked on the bottle. There is NO alcohol added in the process at all.