After fermentation it is distilled only once in a pot still. The distillate comes out of the still at 45% and is left to rest for a year in enamelled concrete tanks. After the initial aging, the cuvee is created by assembling the distillate with a percentage of shochu refined for 3 years and the alcohol content is reduced to 35% for bottling. With aromas of Sake, tropical fruit, fresh herbs and bread. On the palate it is rich and creamy with notes reminiscent of coconut and vanilla. Traditionally served straight, it is also ideal for craft cocktails

70 Cl

35% Vol.