Usually in buckwheat Shochu, rice koji is used with the buckwheat because buckwheat seeds, with their hard exterior, are difficult to ferment. However, no challenge is too much for Takara brewery. This shochu is made with 100% buckwheat ingredients, allowing you to enjoy the pure, sweet flavour of buckwheat.
The aroma brings to mind a wide range of savory foods: fresh and charred vegetables, including spring onion, broccoli rabe, and radish, along with buckwheat, sesame seed, black olive and leather. The palate is smooth, mellow, and very complex.