Kumaken Shochu Whisky_Grain The Japanese also use yuzu

The Japanese also use yuzu to create unusual drinks

Yoichi single malt whisky is made with malted barley that is dried over peat smoke

The nose opens with a bold citrus note

süß und gleichzeitig sauer

Kumaken Shochu Whisky_Grain The Japanese also use yuzuThe Kumaken Shochu from Tsunematsu Shuzo is a Kome Shochu (rice shochu) from Kumamoto Prefecture. It is a genuine Kuma Shochu. This is a WTO protected geographical region like Bordeaux in France or Chianti in Italy. Only rice shochu produced in the Kuma River Valley may be called "Kuma Shochu". Kumaken is fermented at a low temperature and twice as much koji is used as is normally used in shochu production. This makes its taste particularly intense.