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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.
Distillery incorporation date
Distance above sea level
Japanese short-grain rice, 6 days (clay pot)
kokuto sugar, 10 days (clay pot)
White (Kawachi L Type)
Single pot-distilled (atmospheric pressure)
Still Proof ABV (Genshu)