A crisp Shochu by Master Brewer Serena Nishihira in Kagoshima Prefecture on Amami Island, Japan crafted with white koji rice, kokuto sugar & mineral-rich island water; then aged for 1 year in oak barrels before being bottled at 30% ABV. It has a delicate birth with hints of dark sugar, rice, wood, nuts & spices; while a crisp & refreshing life adds hints of toasted coconut, almond & creamy butterscotch; that led to a quick & balanced death with hints of lemon pepper, tarragon & pine. March 2024