Light, clean kokuto sugar shochu fermented in ceramic pots.

Selephant

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

The experience:try this in a highball!

Process:Distillation:Single pot-distilled (atmospheric pressure),The fermentation is distilled just once in a pot still before being aged at least 1 year in an enamel lined stainless tank in the distillery warehouse., ABV: 30%

Ingredients:Sugar, White Koji(Kawachi L Type)

Storage:keep in a cool, dark place