A unique authentic shochu concept: distilled using only high-quality lees from junmai daiginjo sake, fermented with yellow koji also used for junmai daiginjo.Enjoy its gentle sweetness and aroma on the rocks or with soda; in winter as oyuwari (hot water split), or in autumn with fresh Kabosu juice.
Staff Recommended Pairings
Yakiniku; Kimchi; Brewery-made pickles (kasuzuke); Sake-lees cream cheese
Staff Recommended Vessels
Rock Glass (also great for shochu highball with soda and Kabosu)