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Saikogura Shochu (Reis
natürliches und langanhaltendes Yuzu-Aroma
The two raw materials are first distilled separately in the Coffey Still and then blended together
This gives it very subtle and particularly balanced flavors and surpasses any "conventional" Umeshu in taste by far
Only a few and exclusively high-quality mirin are produced in Japan in drinking quality
Samurai No Mon Shochu Likör_Hassaku Saikogura Shochu (ReisThe Samurai No Mon Sweet Potato Shochu (Imo) is a very special shochu, as the koji rice used here is made from a type of rice that has not been grown for 160 years. This rice, together with the great, home grown sweet potatoes, is what makes the samurai so aromatic. The intense yet subtle umami flavor comes from the use of black koji. Production of Samurai No Mon is limited to 2,500 bottles per year.