Imagine lying on the tropical beaches of Amami Island, sipping on a glass of this kokuto (black sugar) shochu on the rocks. One sip is as smooth as the palm trees swaying in the gentle breeze; and crisp as the turquoise waters. 

Aged by the onkyo jukusei (acoustic aging) method for three months, in a cellar with classical music playing in the background. The result is a round aroma, smooth flavor with a slight sweetness.

Features

• Distilled in Kagoshima, Japan on Amami Island by Amami Oshima Kai Un Shuzo
• Distilled from 68% kokuto (black sugar) and 32% kome koji (rice koji)
• ABV 24% / Koji: White (rice) / Distillation: Vacuum
  
• Aging: 3 months acoustic aged
• 25.3 fl oz (750ml)