Rice Shochu 'Yamasemi - Kingfisher'
- 100% Estate-grown Hinohikari Rice, Osuzu mountain spring water
- Fermented with house yeast and handmade Black Koji rice starter
- Distilled at atmospheric pressure (joatsu) and aged 3-6 months in kame (clay amphorae).
- Flinty aromas of ground chalk, smooth texture and notes of sweet cream laced with with smoke and bitter herbs, mild allspice finish.
- Serve chilled with a splash of water, or if loosened with hot water will bring out sweetness.
Shochu / Soju
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