1,800 ml of Kozo 25 degrees Kozo brewing made with a tradition tortoise pot

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In jar jar buried in the soil of raw Kotobuki IMO of kushima, Miyazaki Prefecture ( カメツボ )
Brewed in a traditional shochu, even stock old-fashioned sweet potato shochu.

Shochu can feel happy and delicious sake inscription 'Kozo' handed down continues to be a
The hope has been named.

And hear the story surely imagine a taste habit, but
Has become a good effort, not mass production because of dry shochu.

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Posted by ka****** , 2011/02/05 01:13:30
Posted by ka****** , 2010/10/30 08:46:44

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