Samurai No Mon Shochu Likör_Hassaku Produced according to the Russian

Produced according to the Russian method

This gives it very subtle and particularly balanced flavors and surpasses any "conventional" Umeshu in taste by far

This makes it particularly soft and mild and ensures a full body and a particularly pleasant mouthfeel

Only a few and exclusively high-quality mirin are produced in Japan in drinking quality

rounded off by a floral bouquet

Samurai No Mon Shochu Likör_Hassaku Produced according to the RussianThe Samurai No Mon Sweet Potato Shochu (Imo) is a very special shochu, as the koji rice used here is made from a type of rice that has not been grown for 160 years. This rice, together with the great, home grown sweet potatoes, is what makes the samurai so aromatic. The intense yet subtle umami flavor comes from the use of black koji. Production of Samurai No Mon is limited to 2,500 bottles per year.