Description
Takara Shuzo polished the Barley down to 60% of the original size and used their own Tanrei Shiro Koji, fermenting in a low temperature (a technique known as Ginrei Jikomi). This creates refreshing yet aromatic Shochu.
Takara Shuzo polished the Barley down to 60% of the original size and used their own Tanrei Shiro Koji, fermenting in a low temperature (a technique known as Ginrei Jikomi). This creates refreshing yet aromatic Shochu.
Alcohol | 25% |
---|---|
BREWERY | Takara |
CLASS | Mugi (Barley) |
Region | Miyazaki |
SIZE | 750 ml |
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© 2020 | D.C. Sake cō
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