Rice Shochu 'Kome', SG Shochu (750 ml)

Rice shochu produced in the Kumamoto Prefecture of Japan by Takahashi Shuzo in collaboration with SG Shochu. Distilled from 100% Rice. Saccharification is done with white koji in tandem with a ginjo-style fermentation. Ginjo fermentation utilizes specific yeasts and long, low fermentation to produce delicate floral and sweet aromas. Vacuum-distilled once on a pot still. Rested in stainless steel and proofed with water from the Kuma River.