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An unconventional triple-distillation method brings out the gentle sweetness of rice koji and an elegant, floral aroma rarely found in Awamori.
Made with yeast isolated from Okinawan hibiscus flowers and distilled three times, SHO KAMIMURA offers vibrant citrus aromas, a gentle yoghurt-like sweetness and a clean, refined finish.
Made with yeast isolated from Okinawan hibiscus flowers and distilled three times, SHO KAMIMURA offers vibrant citrus aromas, a gentle yoghurt-like sweetness and a clean, refined finish.
Specifications
Distillery
Kamimura Distillery
Volume
720ml
Alcohol Content
40% ABV
Country of Origin
JAPAN
Region of Origin
OKINAWA
Ingredients
Rice koji
