Usually in buckwheat shochu, rice koji is used with the buckwheat because buckwheat seeds, with their hard exterior, are difficult to ferment. However, no challenge is too much for Takari. This shochu is made with 100% buckwheat ingredients, allowing you to enjoy the pure, sweet flavour of buckwheat. The single distillation maintains the uniquely aromatic quality of this spirit.
- Takara Shuzo
- Kyoto Prefecture