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Class A - Continuous Distillation Shochu: Generally, it is produced by distilling a fermentation liquid made from raw materials such as sugar molasses using a continuous distillation apparatus to generate high-purity ethanol (drinking alcohol), which is then diluted with water (under 36° according to tax law). Class B - Single Distillation Shochu: It is made by distilling raw materials such as rice, barley, and sweet potatoes using a pot still (under 45° according to tax law).

(Barley)

(barley)

(Taro)

(Sweet Potato)

This shochu has a fragrant and rich aroma, with a drinking experience reminiscent of whiskey. It is recommended to be served on the rocks, and you can start by trying it as a shot.

(rice)