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weiche Art lässt den Zutaten Raum und schafft Geschmackserlebnisse
Yuzu fruits sourced directly from select farmers form the basis of this aperitif
Der Takasago Yamahai Junmai Ginjo ist ein fruchtiger und komplexer Sake
This special edition is produced in very small batches and is also characterized by its special cask selection
Er wird immer aus (Thai-)Reis und schwarzem Koji hergestellt
Sato No Akebono Genshu Shochu Umeshu weiche Art lässt den ZutatenThe Sato No Akebono Genshu Shochu is a Kokuto (brown sugar) Shochu with a complex taste and a fine, sweet fruity note. Kokuto Shochu may only be produced on Amami Island, a group of islands an hour's flight south of Kagoshima. The Sato No Akebono Genshu Shochu has an alcohol content of 43% vol., a smooth texture and matures for over three years in steel tanks.
