Okayama Gokusei Exploration Shochu Set (3 x 300ml)
Volume: 3 x 300ml ABV: (Shochu 25%, Plum wine 10%, Sake 15.5%) Age: No Age Statement Country: Japan
Ginjo whisky Okayama started producing rice shochu “Kibi Oukoku” in 1983 and local beer “Doppo” production in 1995. It was only fitting that in a market where Japanese whisky was highly sought after they would create whisky. In 2011 they took the raw ingredient of malted barley from Okayama and underground water of clear stream Asahigawa to make spirit. The focus to produce the whisky here is to use local raw ingredients. The malt used is of several varieties and the water from an underground water of clear stream “Asahigawa” from a depth of 100 meters and has been using it as water to make beer and shochu, including refined sake.
A set of three handmade art bottles to celebrate Spring. These premium bottlings of barrel-aged rice shochu, Daiginjo Yamada Kaoru Sake, and Okayama Umeshu (plum wine) display the versatile expertise of Miyashita Brewery. A perfect gift set for those looking for a taste of Japan!
