Kitaya Kansansui Sparkling Sake Shochu_Fieberstrauch Er zeichnet sich durch eine

Er zeichnet sich durch eine ausgewogene Säure

Kumaken is fermented at a low temperature and twice as much koji is used as is normally used in shochu production

it embodies the Taragawa distillery’s uncompromising philosophy of quality and the essence of Japanese craftsmanship

Hotter Than Hell

The rice polish level is 60%

Kitaya Kansansui Sparkling Sake Shochu_Fieberstrauch Er zeichnet sich durch eineKitaya Kansansui is a modern sparkling sake in which carbon dioxide is added in a targeted manner similar to Prosecco. The result is an elegant, wonderfully sparkling sparkling sake with a beautiful perlage that is wonderfully refreshing and yet retains the depth and finesse of a classic Junmai Ginjo sake. Made from high quality rice and pure spring water from the Fukuoka region, this sake combines the best of both worlds: Traditional Japanese care