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

fennel seed

Many people spend the night and have a meal in the graveyard with their loved ones to re-enforce the emotional connection between them and the deceased

a tree reminiscent of a 365-foot-tall bottle rocket

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.