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This gentle fermentation process
The first fermentation is white barley koji with steamed barley and 8% roasted barley added to the mash bill in the main fermentation
Maker: Takahashi Shoten
This 100% rice shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging
is made with domestic short-grain Japanese rice for black koji propagation and locally harvested sweet potatoes from farmer Takuro Fukumoto
Toyonokaze Barley Shochu 750 ml Takamine Koji Whiskey This gentle fermentation processFujii Distillery is the smallest distillery in Oita Prefecture and the only one making exclusively handmade 100% barley shochu. Situated in a tiny hamlet surrounded by rice paddies and farmland, the distillery has been a local fixture for generations. Made with locally grown and harvested Toyonokaze barley, this handmade, atmospheric distilled, 100% barley shochu is bready and lush. ABV: 25% Vol: 750 ml Maker: Fujii Distillery Location: Oita, Japan
US$ 137.50
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