25度720ml

Junmai Sakekasu Shochu
Zanshin

Made from Junmaishu sake lees and koji, this well-cured Sakekasu shochu undergoes distillation in a single-type atmospheric distillation machine before being matured for a minimum of three years. It is characterized by a rich and profound flavor.

Preliminary mash: koji   Secondary mash: sake lees 
Well-aged sake / Using Kawauchi white koji mold / Atmospheric distillation 

Its tenacious flavor features faint notes of Ginjoshu combined with the rich umami of rice, while the aftertaste is soft and mellow. It can be enjoyed straight or mixed with water, warm water, etc. Heating enhances the umami of the rice even more.