This shochu is made using locally farmed rice and freshly harvested organic lemongrass and it used white koji in its production.
It is single distilled and bottled at 35% ABV.
This shochu is made using locally farmed rice and freshly harvested organic lemongrass and it used white koji in its production. It is single distilled and bottled at 35% ABV.
-
-
ageNAS
-
Cost
-
abv35.0
-
-
Shochu/SojuJapanese shochu is typically distilled from sweet potato (imo), barley (mugi), rice (kome), buckwheat (soba) or sugarcane. Koji, a type of mold, is used in the fermentation process. For Korean soju, a fermentation starter called nuruk is used. Korean Soju is generally made from molasses, tapioca, or sweet potatoes but traditionally was made from rice. Both are distilled to ~25-37% ABV. Neither is typically aged, but can be.