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Kyoto Prefecture
it doesn't need to be served on the rocks or with a mixer like regular plum wine and can be chilled and drunk straight
For a kitchen serving gluten-free guests it is the obvious choice
creating a tropical and fruity twist on the classic umeshu
Satsuma Shuzo, Kannoko Barley Shochu, Oak-Aged, 720ml Pepper Spirit Kyoto PrefectureBarley shochu aged three years in oak, from one of Kagoshima's oldest distillers. The closest thing Japan makes to a malt whisky. Why Chefs Choose This Honkaku, not blended: single distilled barley shochu, so the grain and the cask carry the flavour, nothing added. Three years in oak: the amber colour and the vanilla are from the barrel, not from caramel or additives. A whisky drinker's shochu: rich, woody and mellow, an easy pour for a guest who
US$ 137.70
US$ 23.70
US$ 114.71
