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Zum Einsatz kommt ausschließlich der lokale Reis Miyama Nishiki
The Kampou ages for more than three years in steel tanks
as yellow koji is used in its production
Es handelt sich um einen fruchtigen Whisky aus 30% Malt und 70% Grain
Yaesen Taruchozo Awamori Shochu_Reis (Kome) Zum Einsatz kommt ausschließlich derThe Yaesen Taruchozo Awamori is a cask aged Awamori with 43% vol. After production, it matures for 3 to 8 years in French white oak barrels and is then blended. The Yaesen Taruchozo has a slightly spicy aroma and a complex taste. Awamori is Okinawa's traditional spirit, which is always produced from (Thai) rice and black koji. It is also known as "Island Sake".
