A soft aroma meets a silky texture with sweet and umami flavour. This barley shochu has been made by incorporating the traditional shochu-making process with that of kimoto sake, by utilising environmental lactic acid bacilli. TYPE: Barley (mugi) shochu COLOUR: Clear water white OUR TASTING NOTES: On the nose, dark cherries and raisins, freshly baked bread, bitter cocoa, and pine nuts. Initial malted bread notes with rich acidity and thickness, followed by a complex aftertaste of toasted almonds
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