[Chingu black rice malt]

Barley shochu with plenty of flavor that goes well with meat dishes

A barley shochu with a well-proportioned barley aroma, deep flavor, richness, and freshness.

The fragrant aroma of roasted barley derived from black koji brewing, and the sweetness of rice koji spreads when you put it in your mouth.
Distilled in a wooden barrel and used black koji. In order to maximize the goodness of the raw materials, it is finished with atmospheric distillation and aged for at least two years before being sent out to the world.

It is especially recommended to drink with hot water or warm before the meal.

◆ spec
Category: barley shochu
Ingredients: Two-rowed barley from Iki, six-rowed barley from Nagasaki, rice malt ( Iki-produced rice )
Koji: Black Koji
Distillation: Atmospheric distillation
Alcohol content: 25 degrees
Manufacturer: Ogeya Sake Brewery ( Nagasaki Prefecture )