[Amabuki Ginjo Kasutori Shochu】

The unique aroma of flower yeast fills your mouth.

Rich and gorgeous aroma reminiscent of ginjo sake, reminiscent of melon, white peach, and apple.
The aging process gives it a soft texture and a clean aftertaste.

Freshly pressed sake lees have lively yeast and are packed with fragrant ingredients and rice extract.
The sake lees are removed and immediately weighed, brewing water is added, and the mixture is fermented in a tank for approximately two weeks.
It seems that fermentation begins immediately with fresh sake lees.

Distilled under reduced pressure for a light and elegant flavour.
This shochu is stored in an earthenware jar for over a year and then aged in a storage tank for several years, which gives it a mellow flavor.
We recommend drinking it on the rocks as it brings out the best in the ingredients.

◆Specifications
Category: Rice shochu (sake lees shochu)
Ingredients: Ginjo sake lees ( domestically produced )
Distillation: Reduced pressure distillation
Alcohol content: 25 %
Manufacturer: Amabuki Shuzo ( Saga Prefecture )