Hokkaido Kiyosato Shochu Sake_Junmai Daiginjo produced by the still young

produced by the still young Kanosuke Distillery

Shochu is the most widely drunk spirit in Japan - yet Shochu is still largely unknown outside Japan

die mindestens 18 Jahre lang in verschiedenen Fässern gereift sind

Besonderes Augenmerk gilt jedoch der Fermentation: Neben klassischer Whiskyhefe wurde auch eine speziell gereifte Ale-Hefe verwendet

Sie zeichnen sich durch ihre beeindruckende Größe

Hokkaido Kiyosato Shochu Sake_Junmai Daiginjo produced by the still youngThe Hokkaido Kiyosato Shochu has been produced by the Kiyosato Shochu Brewery since 1975 and is the first potato shochu ever produced in Japan. It is in fact a potato shochu, not to be confused with sweet potato shochu, which has a much longer tradition in Japan. The Kiyosato Shochu is characterized by its very smooth taste, paired with a nice fruitiness.