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To be tasted with dishes that have a strong taste such as truffles, mushrooms, game. Delicious with cured ham, caramelised black pork, grilled beef fillet, duck, smoked fish. To be served as is, on ice, with water (mizuari) or hot (oyuwari) according to the season and the occasion.
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The koji comes from Okinawa and stems from Awamori. We can find notes of awamori with Kiccho Houzan, powerful notes that makes us think of distilling technics from the south of Japan. It is a shochu that is rich and intense with a lovely smoky taste, vanilla, white beans and mushrooms.
With this shochu version black Koji is used to make it
吉兆宝山 芋焼酎 西酒造（鹿児島県）
70cl - alc. 25% vol.