Yokaichi Mugi
$1.00
Tasting Notes
Takara Shuzo polished the Barley down to 60% of the original size and used their own Tanrei Shiro Koji, fermenting in a low temperature (a technique known as Ginrei Jikomi). This creates refreshing yet aromatic Shochu.
Overview
Specifications
Distillery Profile
Trade Resources
Tasting Notes
Takara Shuzo polished the Barley down to 60% of the original size and used their own Tanrei Shiro Koji, fermenting in a low temperature (a technique known as Ginrei Jikomi). This creates refreshing yet aromatic Shochu.
Overview
Specifications
Distillery Profile
Trade Resources
Tasting Notes
Takara Shuzo polished the Barley down to 60% of the original size and used their own Tanrei Shiro Koji, fermenting in a low temperature (a technique known as Ginrei Jikomi). This creates refreshing yet aromatic Shochu.
Overview
Specifications
Distillery Profile
Trade Resources
COCKTAIL RECIPES
Yokaichi Cucumber
Yokaichi with Daikon Radish