Mitsutake Hokuto Kenshiro
Tasting Notes
When you take a sip, the flavor has the characteristic aroma of black koji, yet the smoothness of both the fragrance and the taste stands out in this imo shochu. The raw material used is Kagoshima-produced Kogane Sengan sweet potatoes, with both ends carefully trimmed to minimize any undesirable odors. The koji used is black koji, a traditional strain, and by using a filtration method called rough filtration, the carefully crafted flavor is preserved without being compromised.
Overview
Specifications
Distillery Profile
Trade Resources
Tasting Notes
When you take a sip, the flavor has the characteristic aroma of black koji, yet the smoothness of both the fragrance and the taste stands out in this imo shochu. The raw material used is Kagoshima-produced Kogane Sengan sweet potatoes, with both ends carefully trimmed to minimize any undesirable odors. The koji used is black koji, a traditional strain, and by using a filtration method called rough filtration, the carefully crafted flavor is preserved without being compromised.
Overview
Specifications
Distillery Profile
Trade Resources
Tasting Notes
When you take a sip, the flavor has the characteristic aroma of black koji, yet the smoothness of both the fragrance and the taste stands out in this imo shochu. The raw material used is Kagoshima-produced Kogane Sengan sweet potatoes, with both ends carefully trimmed to minimize any undesirable odors. The koji used is black koji, a traditional strain, and by using a filtration method called rough filtration, the carefully crafted flavor is preserved without being compromised.