Hyakunen no Kodoku Mugi Shochu Imo around the 1600s
Description
around the 1600s
homey feeling is what Komatsu san created with this unique sake
peacefully expanding and settling
pears and lightly steamed rice that plays the role of a supporting side dish
What is Kijoshu
Hyakunen no Kodoku Mugi Shochu Imo around the 1600sThis handcrafted shochu was aged 3 years in Japanese oak barrels and distilled once in pot stills. The result is a natural light amber color with a deep, warm, comforting taste that ends with a spicy tingle on the tongue. The flavors and smells are reminiscent of whisky, but with great depth and complexity.
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