BUNGO is the old name of Oita prefecture, it used to cover entire Kyushu island.
This precious Mino-yaki, centuries-old tradition of pottery, allows shochu to deeper maturing even after botteling.
Blending of two type of shochu with different production procedure, vaccum distillation and normal pressure distillation allows this schochu to offer a multiple layered spectrum.
Reminiscent of slight brown sugar, you may also catch a gentle impact of barley aroma.
Enjoyable as a versatile liquor, perfect with all sort of ethnic food. Good for a formal gift.
|Alcohol %||25% (50 proof)|
|Ingredients||Rice, Rice Koji|
Blended :Normal Pressure
Single Distillation & Vacuum Distillation
|Koji||Shiro (White) Koji|
|Serving Suggestion||Enjoy it straight, on the rocks, or mixed with water.|
|Food pairing suggestions||Serve with Japanese foods and other ethnic foods.|