The beauty of this shochu lies in the filtration process. Although all other shochus
that Yanagita produces are filtered with a machine, Aokage is hand-filtered through a rare tool made with hair from a horse’s tail. Horsehair is believed to attract oil, which is why it is used, and they take months to carefully scoop out as much oil from the batches of Aokage as possible.

Kagoshima No. 2 yeast is used for this genshu (tank strength) shochu, and it is fermented at a very high temperature to create a unique aroma of freshly baked bread and tahini. Enjoy oyuwari (with hot water) to maximize its smooth and silky sweetness that lasts for a while. Drink this slightly cloudy drink with a ribeye cooked rare. At 41% this is perfect for stirred cocktails.

Features

• Distilled in Miyazaki, Japan by Yanagita Shuzo 
• Distilled from 100% Barley (Locally grown two-row barley)
• ABV 41% / Koji: White / Distillation: Atmospheric 
• 24 oz (720 ml)