Description
Japanese rice is fermented and distilled through a pot still to create a rice spirit in Kagoshima, Japan Then, the rice spirit is distilled a second time through 2 different processes in a pot still and column still to create a uniquely flavored liquid Finally, the liquid is blended and then filtered through bamboo charcoal in Osaka, Japan. The resulting liquid's taste profile is clean, soft, and smooth with a sweet rice flavor.