Amabuki Ginjo Kasutori Shochu



This shochu is made with sake lee straight after pressing Ginjo Sake. It will be fermented and distilled. Ginjo aroma like melon, peach, apple gets enhanced by maturing in ceramic tank for at least 1 year and several years in storing tank. Maturing in the tank adds its smoothness.



On the rock – several ice in big glass. As ice melts, enjoy the change of its character.

With hot water – By diluting with hot water, alcohol level gets reduced and become softer and easiers to drink. Aroma will enhanced.

Others – with soda water, green tea, umeboshi, milk.