Kouguin "No Sasayaki Ginjo" Barely Shochu soft followed by an elegant and

followed by an elegant and rich taste of sake rice

it had better be termed ‘fermented rice drink’ than sake

The experience: Serve chilled

Ingredients: Distilled from 68% kokuto (black sugar) and 32% kome koji (rice koji)

Ingredients: 50% polished yamadanishiki

Kouguin "No Sasayaki Ginjo" Barely Shochu soft followed by an elegant andKougin No Sasayaki is a Ginzukuri mugi shochu produced using Nishinohoshi barley milled to 50% and fermented at low temperature. Its delicate mellow flavor is clean and refreshing. Kouguin "No Sasayaki Ginjo" Barley Bungo Meijyo, Oita The experience: Try this neat, on the rocks or with a little soda water! Process: Distillation: Vacuum, ABV 28% Ingredients: Distilled from 100% mugi (barley) milled to 50%, and mugi koji (barley koji). Koji: White