Goro

Goro, named after the distillery’s founder, is made with domestic short-grain Japanese rice for black koji propagation and locally harvested sweet potatoes from farmer Takuro Fukumoto. The two-stage fermentation is done entirely in clay amphora before being single pot-distilled. Goro is aged in enamel tanks for at least one year before being diluted with the same firefly spring water before bottling at 25% ABV.