• Made with only sweet potato and rice koji; low-calorie and with no carbohydrates
• With a note of muscat fruitiness. On the palate it gives a delicate flavour of sweet potato with a smooth finish.
• Shochu tasting tips:
  Japanese people usually add hot water, warm water, ice cubes or soda water to the shochu. The hot water to shochu ratio is about 6:4. Hot water will warm up the shochu making it a bit sweeter and easier to drink. Adding warm water can retain the shochu’s original aroma and character, and if you prefer to enjoy it cold and refreshing, simply add ice cubes.

• Simple cocktail recipe:
  Add soda water, lemon slice, a touch of mint and ice cubes to shochu for an ice-cold, refreshing beverage.

• Best served with rich-flavoured food such as smoked and grilled meats

*Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

*根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。

Store in cool dry place

*Photo for reference only.