In Japan, it is not common to age shochu, this tradition is more alive for awamori. Moreover, in general it is usually aged in clay jars not in a barrel. In the case of Tenshino Yuwaku, the distillerie of Nishishuzo made it a challenge and experimented for a long time to see what is the best way to age shochu. Thanks to a selection of the best oak barrels from Europe, shochu obtained these noble letters. A real tasting drink that will appeal to Japanese whiskey lovers.