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This sweet potato shochu was made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging
The storage: keep out of direct sunlight in a cool & dry place
soft texture
or just on its own as a decadent treat
Process: Distillation: Vacuum
La Grange Aux Belles "Adoree" [500ml] WSD25 This sweet potato shochu was
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