Tomi no Houzan Sweet Potato Shochu (BTL 720ml) stemware 1 - Kenbishi Kuromatsu Yamahai

1 - Kenbishi Kuromatsu Yamahai Honjozo

The result of this wild fermentation yields sakes that are highly acidic and tend to be more rustic than sokujo (sakes using contemporary methods) that use modern techniques

426 N Fairfax

ABV 24% / Koji: White (rice) / Distillation: Vacuum

Cinchona bark forms the bittering agent for this tincture

Tomi no Houzan Sweet Potato Shochu (BTL 720ml) stemware 1 - Kenbishi Kuromatsu YamahaiWhile having an earthy nose typical of an imo (sweet potato) shochu, this also has a delicate side thanks to the floral fragrance of the yellow koji used during fermentation. Enhance the buttery texture of this shochu by mixing it oyuwari style with hot water. Features Distilled in Kagoshima, Japan by Nishi Shuzo Distilled from 83% imo (sweet potato) and 17% kome koji (rice koji) ABV 25% Koji: Yellow (rice) Distillation: Atmospheric 25. 3 fl oz (750ml)