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" so this is a special junmai sake with a rice polishing ratio of 55%
a further 5 botanicals are used
The marriage of this delicious and slightly tart spirit with the sweetness of pineapple is a stroke of genius from the distillery
bevor die Zitrusaromen von Yuzu und Kumquat folgen
yeast and koji
Ookubo Shochu Rum & Co._Tresterbrand " so this is aThe Ookubo Shochu from Ookubo Shuzo is a real rarity, as yellow koji is used in its production, which is complicated for sweet potato (imo) shochus and is therefore very rare. Baked sweet potatoes (yaki imo) are also used. The result is a particularly fruity shochu with a unique aroma and subtle umami notes. A shochu for all occasions!