Posts tagged with "clay pot"

akamaoh
Akamaoh is one of those sweet potato shochus I find occasionally and for the life of me can't figure out why it's not everywhere. Since I drink it so rarely it doesn't always jump to mind when thinking of favorites, but time and again upon returning to it I wonder why I don't drink it more often. This white koji based sweet potato shochu is aged for one year in a clay pot (kame), giving it a sweet, mellow flavor profile. Read More...

jidai-edited
Jidai Kurahachi, with its lovely rice paper label, is an uncompromising rice shochu, foregoing the smooth light taste that many kome shochu strive for while attempting to deliver a robust, rich taste using black koji and clay pot aging. It was worth the effort. Read More...

Kusu Awamori
Kusu, or old spirit, is an Okinawan Awamori aged at least 3 years. According to Japanese law the youngest spirit in the bottle must be at least 3 years old - Awamori producers have a long history of mixing older spirits with younger spirits as the older spirits are consumed. Read More...

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