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The rice polish level is 60%
Kumaken is fermented at a low temperature and twice as much koji is used as is normally used in shochu production
The Kiyosato Shochu is characterized by its very smooth taste
The result is a particularly fruity shochu with a unique aroma and subtle umami notes
Kitaya Kansansui Sparkling Sake Shochu_Fieberstrauch The rice polish level isKitaya Kansansui is a modern sparkling sake in which carbon dioxide is added in a targeted manner similar to Prosecco. The result is an elegant, wonderfully sparkling sparkling sake with a beautiful perlage that is wonderfully refreshing and yet retains the depth and finesse of a classic Junmai Ginjo sake. Made from high quality rice and pure spring water from the Fukuoka region, this sake combines the best of both worlds: Traditional Japanese care
US$ 177.91
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