Barley shochu produced by sake breweries
The brewery's unique medium vacuum distillation method is used to bring out the sweet aroma and umami hidden in the barley.
By using the same yellow koji as Japanese sake, the freshness is beautifully produced, so be careful not to drink too much! !
・From the back label
Farmers gather the harvested wheat into a large round pile.
Looking at that big round mountain, one year of hard work turns into fun.
Fill the bales with gratitude to the heavens.
"I was able to make a huge Maruyama again this year!"
I hear a happy voice.
Category: barley shochu
Ingredients: Barley, rice malt ( rice grown in Nagano Prefecture )
Koji: Yellow Koji
Distillation: medium vacuum distillation
Alcohol content: 25 degrees
Manufacturer: Chikuma Nishiki Sake Brewery ( Nagano Prefecture )