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and Kotoka strawberries grown from a single farm in Nara Prefecture
always uses Yamada Nishiki for his kojimai
hard cheeses like Gruyère and Parmigiano Reggiano or minerally seafoods like crawfish and scallops
it’s super dry yet it doesn’t leave behind a stinging feeling in your throat
ABV 16-17% / SMV: +1 / Acidity: 1
Kiuchi Hinomaru Kome Whisky (BTL 700ml) Yayoi Jozo and Kotoka strawberries grown fromNotes of watermelon saltwater taffy, caramel and malt. Vanilla, lemon and spice compliment the watermelon candy on the palate. Its light yet textured and assertive without harshness. This dram will compliment your glass whether or not it's filled with ice, soda, or just the golden liquid itself. The process: Blend of Single Malt barley whisky and high grade Sake rice whisky. Both produced distilled and aged at 1 of the 2 distilleries owned and
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