To marry with dishes with strong flavors such as truffles, mushrooms, game. Beautiful with raw ham, caramelized black pork, grilled beef fillet, duck, smoked fish. To consume as is, on ice, lying down with cold water (mizuari) or hot (oyuwari) depending on the seasons and occasions.
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The koji from Okinawa, which comes from the Awamori. There are powerful awamori notes on Kiccho Houzan, reminiscent of southern distillation traditions. It is a rich and intense shochu with beautiful sensations of smoke, on vanilla, white beans and mushrooms.
1 bottle of Shochu Kiccho Houzan - 1 carafe and 2 cups in Shochu
吉兆宝山 芋焼酎 西酒造（鹿児島県）
70cl - alc. 25% vol.