Crafted using aromatic black koji, this shochu develops a rich concentration of naturally produced citric acid during fermentation, resulting in a full-bodied, deeply layered flavour with exceptional depth and umami. It is finished using Takarashuzo’s proprietary “Clean & Smooth” blending method, refined through decades of shochu craftsmanship. By carefully blending multiple styles of shochu—some that add richness and others that enhance crispness—this unique process achieves a rare balance of deep, satisfying body and a clean, sharp finish.
