This sweet potato shochu was made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation before being distilled just once in an atmospheric pot still... Read More
Tasting Notes: Delicate, earthy, lively, delicious. Floral, sake-like aroma with notes of banana bread and fresh grains. Buttery texture. Drinks like a young whisky with hints of ripe melon and vanilla custard.
