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The availability of this product is limited and subject to change.
Wine Tasting Notes
Honkaku Kana Kokuto Sugar Shochu is fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being matured at least 1 year in oak casks in the distillery warehouse.
60 Proof