‘ASAHI’ means morning sun. Carefully selected, high-quality brown sugar and black koji rice are used in its production. Hard, mineral-rich groundwater from the limestone layers of the original coral reefs is used as brewing water. This shochu is distilled using traditional atmospheric distillation and then stored for over a year. Hints of rum on the nose, passion fruit, mango and vanilla on the palate. Elegant, long and harmonious finish. The Asahi distillery is located on Kikai Island, a remote island in the Amami archipelago, which lies between Kyushu and Okinawa and is lined with sugar cane fields. A long-aged Kokuto-Shochu made with sugar from organically grown sugar cane from the company's own farms. Since the climate of the island is also reflected in its aroma, you can detect subtle differences in flavour when drinking this Kokuto-Shochu, depending on the year of production.
