These ingredients are distilled in a still that has been made especially for this in accordance to a japanese tradition that consists of distilling with the goal of finding the aromas of the main ingredients in the end. The result is a unique product of its kind, a sophisticated shochu, tense, that brings out a lot of freshness. It has a fruity nature and is simply unique in its category. We can find notes of citrus fruits, pears that can make you think of a Ginjo sake. To be tasted with sashimi, fish in a meunière sauce, fish tempura, shabu shabu (japanese fondue), or with a chestnut dessert. It is also great mixed with fresh fruit in a cocktail. To be served as is on ice, with cold water(mizuari)or hot(oyuwari) according to the seasons and occasions.