Kana Honkaku Shochu

kokuto, sugar shochu/ Nishihira Distillery, Kagoshima (Naze City, Amami Island)

The experience:try neat, on the rocks, with soda water, or a little warm water!

Process: 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.

Ingredients:sugar & rice

Storage:keep in a cool, dark place