This complex shochu, is savory and earthy with notes of pu-erh tea. 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.
- Distilled from 80% imo (sweet potato) 20% kome (rice)
- Koji type: Black koji
- Distilled in Miyazaki, Japan
- 25.3 fl oz (750ml)
- 25% ALC/VOL