Details
Toji
ABV
30%
Distillery incorporation date
1927
Distance above sea level
1 meter
1st Fermentation
Japanese short-grain rice, 6 days (clay pot)
2nd Fermentation
kokuto sugar, 10 days (clay pot)
Yeast
Kagoshima #2
Koji
White (Kawachi L Type)
Distillation
Single pot-distilled (atmospheric pressure)
Still Proof ABV (Genshu)
44%
Distillation Date
Autumn 2009
Maturation
Enamel-lined tank
Filtration
Non chill-filtered