ReLento Kokuto Shochu
According to shochu expert Bill Gunther, "after distillation at reduced pressure, the shochu is aged in tanks in a process known as onkyo jukusei (acoustic aging) for three months where classical music (i.e. music of Mozart, Beethoven, Vivaldi) is played. The name “Lento” is an Italian musical term which means slowly or gently"
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Lento Kokuto Shochu Sesame / Amami-Oshima Shuzo, Kagoshima |
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The experience: Try this neat, on the rocks or with a little soda water! Process: Vacuum Distillation ABV 24%, Koji: White (rice) Ingredients: Distilled from 68% kokuto (black sugar) and 32% kome koji (rice koji) Storage: keep in a cool, dark place |
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Shipping & Delivery
Shipping & Delivery
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