At 25% alcohol, this sweet potato-based shochu is weaker than whisky or regular vodka but stronger than wine or sake.
This is the signature product of the Izumi brewery. During their production process they have used both white koji and black koji. This makes for a smooth and complex shochu with a smoky touch that reminds of some whiskies.
Gold Medal at the “Los Angeles Spirit Monde Selection Gold Award”
Try this one in different ways:
• Pure
• On the rocks
• Mixed with lukewarm or warm water.
• Mixed with (oolong) tea or fruit juice.
• In a cocktail, see our cocktails for that!
Why did the sake go to therapy?
Because it had too many issues to "ferment"!
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