While most imo shochu consumed in the world is made with rice koji and sweet potatoes, Tokyo Shimashu's imo shochu is made with barley koji.
The fragrant aroma of barley koji and the sweetness of Beni-Azuma combine to create the aroma of roasted swe...(Read More)
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While most imo shochu consumed in the world is made with rice koji and sweet potatoes, Tokyo Shimashu's imo shochu is made with barley koji.
The fragrant aroma of barley koji and the sweetness of Beni-Azuma combine to create the aroma of roasted swe...(Read More)
Clean tasting, relatively approachable imo shochu with an interesting cereal-esque roasty character. A great introductory imo shochu to beginners looking to get into the category, dialling down some of the intensity.
Clean tasting, relatively approachable imo shochu with an interesting cereal-esque roasty character. A great introductory imo shochu to beginners looking to get into the category, dialling down some of the intensity.