This complex shochu, is savory and earthy with notes of pu-erh tea and an overwhelming character of creme brulee. Made with black koji and aged for three years in porcelain pots, this shochu has a depth that is both earthy and bold with a satisfyingly clean finish enhanced when having it oyuwari style with hot water.

Features

• Distilled in Miyazaki, Japan by Kuroki Honten
• Distilled from 80% imo (sweet potato) 20% kome koji (rice koji)
• ABV 25% / Koji: Black (rice) / Distillation: Atmospheric
• Aged: 3 years in clay pots
• 24 fl oz (720ml)