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This kokuto (brown sugar) shochu has a rich aroma and mild taste. Kokuto is highly valued because it is made from a limited supply of sugarcane with meticulous care. Kokuto shochu is therefore expensive and rare alcohol. Sato no Akebono was released as an innovative shochu, made by a special method, known as vacuum distillation. Vacuum distillation is a technique that heats the moromi (fermented mash) in a pot still under low pressure. With low pressure, the boiling point is lowered. The moromi starts boiling at around 45C, resulting in a smoother texture and retaining the flavor of its distillate. By employing this technology, Sato no Akebono became a brand new style of kokuto shochu.
- Machida Shuzo
- Amamioshima, Japan
- Kokuto (Okinawa brown sugar), Rice koji