SG Shochu KOME Distilled from Rice

A subtle nose of baker's sugar, purple flowers, fresh apple, and lime zest opens onto a silky palate of delicate orange blossom honey and freesia flower, finishing with a lash of piquant citrus oil and a touch of light salinity.

This rice based expression is distilled by Takahashi Shuzo in Kumamoto, the largest rice shochu producer in the country, using a long, low temperature ginjo style fermentation typically associated with premium sake, then vacuum distilled once to preserve the fruity, floral esters that fermentation produces.