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incorporating Den sake lees and natural ingredients
are immortalized in the drawings of this tenugui
Capacity: 15 oz
Material: rice in a kraft paper bag
Hokkaido in 1934 after Masataka Taketsuru spent time in Scotland to learn the art of making whisky
Kodama Toji Junpei Beni Imo Crimson Sweet Potato Shochu (BTL 750ml) kimura incorporating Den sake lees andBeni imo (red sweet potato) create an almost neon fuchsia mash in the second fermentation of this shochu, bubbling bright as the yeast, koji, and potato do the deed before the trademark single pot distillation. The profile is rustic and spicy. We get hickory, black pepper, fresh cream and doughnut on the nose while the palate offers earthy black coffee and a touch of aromatic eucalyptus, all while being surprisingly light. This would be an excellent
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