This 100% rice shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 9 years, spending some time in ceramic pots and some time in enamel tanks.
The ceramic aging allows some oxidation, which creates a rich, umami-laden drink that shines on the rocks or is diluted with hot water.
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