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and the tight coil helps to better strain out ice and any other ingredients as you pour the drink into a glass
Seimaibuai (rice kernel remaining): Yamada Nishiki 50%
5:30-6:30pm
yeast extract
Made with roasted barley
Kiroku Sweet Potato Shochu (BTL 720ml) junmai and the tight coil helpsThis complex shochu, is savory and earthy with notes of pu erh tea and an overwhelming character of creme brulee. Made with black koji and aged for three years in porcelain pots, this shochu has a depth that is both earthy and bold with a satisfyingly clean finish enhanced when having it oyuwari style with hot water. Features Distilled in Miyazaki, Japan by Kuroki Honten Distilled from 80% imo (sweet potato) 20% kome koji (rice koji) ABV 25% Koji:
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