A sweet potato SHOCHU using "BENIHARUKA" from Miyakonojo. We wait for saccharification of the sweet potato in our storage room. Contents of the sweet potato's various aromatic components increase to allow the SHOCHU of its unique sweet aroma. The com...(Read More)
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A sweet potato SHOCHU using "BENIHARUKA" from Miyakonojo. We wait for saccharification of the sweet potato in our storage room. Contents of the sweet potato's various aromatic components increase to allow the SHOCHU of its unique sweet aroma. The com...(Read More)