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This shochu is made from kokuto (Okinawa brown sugar) and kurokoji, which is a traditional, black-colored koji that has been introduced from Okinawa to Southern Kyushu. It produces a strong and pleasant flavor. Mixed with the brewery's unique vacuum-distillation technique, this Sato no Akebono Kuro promises you a well-balanced flavor derived from kurokoji with a refreshing finish.
- Machida Shuzo
- Amamioshima, Japan
- Kokuto (Okinawa brown sugar), Rice koji