The standard method using locally produced “Kogane Sengan” and white koji combined with long-term maturation add a mellowness. The flowery flavor after the odor of new shochu is removed makes this shochu more delicate.
Osaki-cho Hishida is the only source of ultra-soft water in Kagoshima Prefecture. Potato shochu “Tensei” made with this water presents a soft and mild quality. Rice for sakemaking and the main ingredient sweet potatoes are all produced by specific contracted farmers.
プライバシーポリシーに同意してください。
プライバシーポリシーに同意してください。
An error occurred. Please wait a moment and try checking the checkbox again.
