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we enjoy this sake chilled but it is fantastic on the rocks too
His attention to detail and skilled use of koji and yeast yields sakes that can be enjoyed cup after cup
Although this sake starts elegant and tropical
1 - Kenbishi Kuromatsu Yamahai Honjozo
ancient coral on the ocean floor
Tomi no Houzan Sweet Potato Shochu (BTL 720ml) stemware we enjoy this sake chilledWhile having an earthy nose typical of an imo (sweet potato) shochu, this also has a delicate side thanks to the floral fragrance of the yellow koji used during fermentation. Enhance the buttery texture of this shochu by mixing it oyuwari style with hot water. Features Distilled in Kagoshima, Japan by Nishi Shuzo Distilled from 83% imo (sweet potato) and 17% kome koji (rice koji) ABV 25% Koji: Yellow (rice) Distillation: Atmospheric 25. 3 fl oz (750ml)