Distiller Notes
Light, clean kokuto sugar shochu 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 aged at least 1 year in an enamel lined stainless tank in the distillery warehouse.
Notes of cane juice, coconut water, powdered sugar, and dates.
Professional Ratings
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Wine Enthusiast
Expect mild toasted almond and toasted coconut aromas. The palate reflects similarly light, nutty tones, with a ribbon of lemon peel astringency woven throughout. Cinnamon and cayenne tingle spice the distinctly drying finish. Distilled from kokuto (black sugar) and rice and aged in an enamel-lined stainless steel tank for at least one year.
Due to a secondary process known as distillation, spirits have a much higher level of alcohol than fermented drinks like wine or beer. Distilling removes water and other impurities, leaving only alcohol and the essence, or spirit, behind.
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