Mayan No Tsubuyaki Soba Shochu Shochu_Ingwer This shochu is characterized by

This shochu is characterized by its special mildness

for a tangy aperitif or even for long drinks

After distillation

Kiyosato Shochu (Kartoffel

Wer Yuzu mag

Mayan No Tsubuyaki Soba Shochu Shochu_Ingwer This shochu is characterized byThe Mayan No Tsubuyaki Shochu from Unkai Shuzo is a soba shochu (buckwheat shochu) in a class of its own. It is stored for at least three years in oak barrels in a disused Kyushu Railways tunnel in the small town of Gokase. The conditions for maturing shochu in Miyazaki Prefecture are ideal. Summers of up to 35C and winters of around 4C ensure large temperature differences all year round. In addition, the air is particularly clear and the taste of