Takara Gankutsuoh Rice Shochu

The rice is polished down to 55% before fermentation begins, and the main mash (moromi) is fermented at a low temperature. And, similar to the process used for ginjo sake, GANKUTSUOH uses the sandanjikomi* method. After distillation, the shochu is transferred to large ceramic pots (kame) and aged in a natural cave. This intricate process ensures GANKUTSUOH's exceptionally smooth taste and a delicate ginjo bouquet.

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• Brand: Takara
• Category: Spirits
• Class: Vodka
• Type: Shochu
• Style1: Rice Shochu
• Style2: Honkaku
• Origin: Japan
• ABV/Proof: 50
• Volume: 750 ml
• Package Size: 750 ml
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• Out of Stock
• Aisle: 14

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