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Kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being matured at least 1 year in oak casks in the distillery warehouse.
Toji
Serena Nishihira
ABV
30%
Distillery incorporation date
1927
Distance above sea level
1 meter
1st Fermentation
Japanese short-grain rice, 6 days (clay pot)
2nd Fermentation
kokuto sugar, 10 days (clay pot)
Yeast
Kagoshima #2
Koji
White (Kawachi L Type)
Distillation
Single pot-distilled (atmospheric pressure)
Still Proof ABV (Genshu)
44%
Distillation Date
Summer 2019
Maturation
Oak casks
Filtration
Non chill-filtered