Kana Honkaku Kokuto Sugar Shochu 750ml Koji Fermentation The two-stage fermentation is done

The two-stage fermentation is done entirely in clay amphora before being single pot-distilled

Musha Gaeshi undergoes a very light filtration before bottling

All barley used is heirloom 2-row Schooner barley

It was aged for more than 16 years

Kana Honkaku Kokuto Sugar Shochu 750ml Koji Fermentation The two-stage fermentation is doneKokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being matured at least 1 year in oak casks in the distillery warehouse. ABV: 30% Vol: 750 ml Maker: Nishihira Distillery Region: Amami Oshima, Kagoshima Prefecture Shipping availability to: AZ, CA, CO, CT, DE, FL, GA, ID, IL,