After high-temperature fermentation using Kagoshima yeast No.2, we add heat to the moromi(main fermenting mash) using our original distillation method. This barley shochu is defined by the roasty flavor you’d expect from warm toast and the sweet char...(Read More)
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After high-temperature fermentation using Kagoshima yeast No.2, we add heat to the moromi(main fermenting mash) using our original distillation method. This barley shochu is defined by the roasty flavor you’d expect from warm toast and the sweet char...(Read More)