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The "Classic" in the name refers to the brewery's commitment to Edo-era brewing techniques: a traditional kimoto starter
a touch of sweetness
Type Still - Red
reviving traditional Okinawan pottery and making the aging vessels themselves
Kinoene decides to go the other direction with this bottle
Tsukushi Kuro Mugi Shochu fruity The "Classic" in the nameThe Story Tsukushi Kuro is a barley shochu from Fukuoka Prefecture that leans into the bold end of the spectrum. "Kuro" refers to the black koji used in fermentation, which produces more citric acid than white or yellow koji and contributes to the richer, deeper flavor profile. The shochu is then distilled at normal atmospheric pressure rather than vacuum, which preserves more of the robust, roasted grain character. After distillation, it's aged for
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