Japanese Name: 銀の水 麦焼酎
Black koji from silver water. In order to make the best use of the ingredients, the boiling point is kept low and the distillation is carried out under reduced pressure to about 40°C so as not to damage the mash, which is fermented at a low temperature (about 25°C). The taste is solid because it is black koji, but it is refreshing and has a moderate sweetness.
Available in 720 ML