Kana Honkaku Shochu skeleton-wine It is harvested after 10-12

It is harvested after 10-12 years and pit roasted over black oak for five days

painstakingly re-engineered a Three Chamber Still from old manuscripts and gre the heritage grain Abruzzi rye that was favored by Pre-Prohibition distillers to resurrect this one of a kind whiskey

Selected from the finest grapes and aniseed

positivity

Kana Honkaku Shochu skeleton-wine It is harvested after 10-12Kokuto Shochu is made exlusivly in the Amami Islands. Kokuto is a traditional Japanese sugar in which cane juice is boiled and dried into blocks of nutrient rich natural sugar. The use of rice koji in the fermentation makes kokuto shochu unique from rum and adds depth of flavor. Kana is hand crafted and aged in oak by Serena Nishihira, a musician, artist, and the only female master brewer distiller in Amami.