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In our tastings
Miyazaki's Watanabe Shuzo goes a step further and opens all the windows in the fermentation room and invites all of the local ambient yeasts of their area into the mix to influence the fermentation magic
It took 15 years to develop the rice as a joint project of Niigata Sake Research Institute and Niigata Agricultural Institute
Capacity: Makes 3 spheres per tray
1st seating 5:30pm
Kozuru Kuro Sweet Potato Shochu (BTL 750ml) kanji In our tastingsThis is our house shochu for highballs and chuhai, and the best bang for your buck. A classic imo shochu, black koji and atmospheric distillation bolster this to be bold and wild, but very well rounded. Great on the rocks or cut with hot water (oyuwari). Features Distilled in Kagoshima, Japan by Komasa Jyozo Distilled from 84% koganesengan imo (sweet potato) and 16% kome koji (rice koji) ABV 24% Koji: Black (rice) Distillation: Atmospheric 25. 3 fl oz