Kuro Tekkan Imo Shochu 720ml yuzushu and the clean aftertaste of

and the clean aftertaste of the lager maintains its flavor

colourings

10月、日本酒製造のシーズン到来を告げる小鼓の中でも歴史ある、多くのお客様を魅了し続ける一本です。 なぜ、秋に収穫したお米のお酒がすぐに飲めるのか？

Using black koji (mould) adds a bitter fragrance and makes it taste a bit smoky with dry finish

KyotoType : Sparkling white/orange

Kuro Tekkan Imo Shochu 720ml yuzushu and the clean aftertaste ofSame as Tekkan 25C, Kuro Tekkan is made by Ogatama Shuzo's classic manufacturing method, using the earthenware pot. The catalyst, breath and infrared ray from the pot give this shochu a mildness and elegance in flavour. Obviously, it is impossible to mass produce shochu with this method. Kuro Tekkan 25 is slightly different from Tekkan 25. Using black koji (mould) adds a bitter fragrance and makes it taste a bit smoky with dry finish. But then the