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Wine Tasting Notes
Light, clean Honkaku Selephant 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 aged at least 1 year in an enamel lined stainless tank in the distillery warehouse.
60 Proof
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