Yokaichi Kome


Yokaichi Kome


Type of Shochu: Otsu

Main Ingredient: Rice, Rice Koji

Type of Koji Kin: Yellow Koji Kin

Distillation Method: Single (Less Pressure)

Aged: N/A

Alcohol by Volume: 25%

Food Pairings: Bold and lightly flavored dishes. 

Tasting Notes: With exclusively Japan-grown rice polished down to 70% and their original aromatic yeasts, and fermenting at a low temperature (a method known as Gin Jiokomi) an elegant floral aroma and a clean tasting Shochu. 

Size: 750ml

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Distillery: Takara
Distillery Location: Miyazaki Prefecture
Founded: 1925   
Profile: Takara Shuzo has greatly contributed to the development of the Shochu industry by creating and nurturing the Shochu market, answering to changing trends of the consumer market. Their ability to do this comes from their possession of original distillation technology, skills, and storage technology. They wish to continue to develop new original Honkaku Shochu products in the future as well. 

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