This unusual product from the southern Japanese island of Amami Oshima is the first vacuum distilled Shochu on the market. This tropical region of Japan is famous for it's sugar cane and this Shochu is fermented from a base of brown sugar and rice. The low temperature distillation provides one of the cleanest and smoothest distilled spirits on the market, the purity reputated by locals to leave you feeling great the next day, but it's easy enough to drink to be pretty dangerous. The Shochu is aged for a minimum of three years before being bottled at 24%. Fragrant soft and easy, this is not the funky sweet potato Shochu some might be used to. Perfectly balanced and designed to pair with food, it's also a great low cal replacement for vodka in a number of cocktails.
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