Bulu-chan

Bottle ¥2000 *The bottle must be consumed in one go.

Bottle ¥2000 *The bottle is for single use.

Bottle ¥2100 *The bottle is for single use.

Using traditional atmospheric distillation and rough filtration, it is made with ultra-hard water, which is the best hot spring water in Japan, resulting in a fragrant aroma and an extremely mellow taste.

Carefully polished barley up to 50% and fermented at low temperatures, resulting in a gentle and refreshing taste.

A unique and strong flavor created by leaving more oil than usual through rough filtration. By continuously adding the original sake like a secret sauce, a blend of old and new sake develops a distinctive depth.

To bring out the original flavor of the barley, we only perform freeze filtration, cooling the raw sake to the freezing point. It has a rich flavor that is both aromatic and soft, and it holds up well even when served on the rocks.

A rounded and soft finish achieved through vacuum distillation. A refreshing throat feel that doesn't become tiresome and a rustic flavor.

A flavor with a mild aroma of ingredients that assert themselves moderately, along with a subtle sweetness.

A moderate aroma of wheat with a mellow sweetness and a light, refreshing flavor. 1st place in the shochu category at the 2012 Autumn National Competition.

This is a genuine shochu made using high-quality water, maximizing the techniques of sake brewing, and allowing for slow fermentation and distillation to create a rich flavor.

Instead of using the commonly used two-row barley for barley shochu, we deliberately use naked barley, which tends to produce off-flavors. It has a rich and heavy taste, yet somehow evokes a nostalgic and familiar flavor.

Uses an abundance of wonderful underground water suitable for brewing and dilution, characterized by a very mellow richness and sweetness, with a unique and rich aroma distinctive of black koji.

Warm / Cold