[Archive] Regarding display
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This shochu has two characteristics: the light and gorgeous aroma of yellow koji and the strength of the brewery's sake-making process, which has continued since its founding in the Meiji era.

The aroma reaches you as you bring the glass to your mouth, and after you take a sip, the gorgeous aroma dances around, leaving a fragrant lingering aftertaste.

■About yellow koji
During the Meiji period, potato shochu in Kagoshima Prefecture was mainly made from yellow koji. Yellow koji is a type of koji mold that is still mainly used in sake production today.

This yellow koji is also used to make amazake, and the starch in the rice is broken down by enzymes produced by the yellow koji mold, turning it into sugar that gives it a sweet taste, resulting in amazake.

The white and black koji used to make shochu produce acid when they multiply, but yellow koji does not produce acid, so there is a risk of spoilage.To prevent spoilage, brewing should be done on cold days in winter. Doing.

Although it has a soft touch aroma typical of yellow koji, it has a strong sweet potato flavor that makes it satisfying to drink.

■Item: Single distillation shochu

■Alcohol content: 25%

・Store away from direct sunlight and consume as soon as possible after opening.
·drinking is not allowed before 20.
・Please refrain from drinking alcohol during pregnancy or breastfeeding.

*Additional notes regarding the description of the display label.
■ Seller: BEAMS Co., Ltd.
Seller Address Jingumae Tower Building, 1-5-8 Jingumae, Shibuya-ku, Tokyo TEL 03-3470-2184 (Representative)

●Click here for the product introduction page of <Wada Shoten>
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