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Acidity: 3
These spirits and goblins of kettles
from occasional home cook to professional chef
while the florality takes a break
Awamori is famous for its aging process
Mugi Hokka Barley Shochu (BTL 750ml) akashi Acidity: 3A rich, toasty, buttery, and nutty barley shochu made using Kagoshima's softest Fugendo spring water. A small amount of roasted barley is added into the second fermentation imparts an enveloping aromatic embrace. The sauce is then aged for a minimum of 5 years in enamel tanks prior to dilution to develop these flavors into the mature and well rounded expression in the bottle; you can tell this shochu has been around the block and fits our needs
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