Shochu Gumi December 2020 Pick!
Kayoko first had this at Ippuku in Berkeley, so imagine that you’re at a rowdy izakaya having grilled meats with 10 of your friends or colleagues. The fruity nose reminds us of fermented pineapples and tropical fruit. It’s bright and funky and great mixed with soda and a spritz of lime. Food pairings run the gamut, from fries to kimchi and pickles, to tonkatsu.
Here's our recipe for a Rusty Nail cocktail variation.
- Distilled from 83% Koganesengan imo (sweet potato) and 17% kome (rice)
- Distilled in Kagoshima, Japan by Kirishimacho Jyoryusho
- Koji type: black
- 25.3 fl oz (750ml)
- 34% ALC/VOL