According to shochu expertBill Gunther,“after distillation at reduced pressure, the shochu is aged in tanks in a process known asonkyo jukusei(acoustic aging) for three months where classical music (i.e. music of Mozart, Beethoven, Vivaldi) is played. The name Lento is an Italian musical term which means slowly or gently”

Lento Kokuto Shochu

Sesame/ Amami-Oshima Shuzo, Kagoshima

The experience:Try this neat, on the rocks or with a little soda water!

Process:VacuumDistillationABV 24%,Koji: White (rice)

Ingredients:Distilled from 68%kokuto(black sugar) and 32%kome koji(rice koji)

Storage:keep in a cool, dark place