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The shochu is aged in a mix of refilled American white oak and ex-sherry casks that spend their days and nights listening to classical music for 5+ years before being bottled after minimal dilution and filtration
Koganei Sengan sweet potatoes are added to the secondary fermentation
Musha Gaeshi undergoes a very light filtration before bottling
Filtration is kept to a minimum using only hand-skimming of oils off the surface of the aging tanks to create this bold
Maker: Toyonaga Distillery
Kana Honkaku Kokuto Sugar Shochu 750ml Koji Fermentation The shochu is aged inKokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being matured at least 1 year in oak casks in the distillery warehouse. ABV: 30% Vol: 750 ml Maker: Nishihira Distillery Region: Amami Oshima, Kagoshima Prefecture Shipping availability to: AZ, CA, CO, CT, DE, FL, GA, ID, IL,
