“Yoroshiku senman arubeshi” is an old phrase from China meaning “unlimited fortune.”
Hakkaisan Honkaku Kome Shochu Kikoji Sandanshikomi Yoroshiku Senman Arubeshi
This shochu is made by incorporating the brewing skills of Hakkaisan’s sake-making. This consists of using crafted sake yeast and applying a three-step preparation process, a typical sake-making style. Sake lees are added during the fermentation process to draw out the delicate fragrance of sake. The mash is then distilled through low pressure and matured for two years. Enjoy this shochu’s gentle flavor.
| Alcohol | 25.0% |
| ingredients | rice, koji rice, sake lees |
| distillation method | reduced-pressure distillation |
Numerical values, such as alcohol percentages, may vary.
Hakkaisan Honkaku Komeshochu Oak Barrel Fubaika
Rice shochu that is made out of sake yeast and sake koji with three steps brewing was matured in white oak barrel. Enjoy the delicate aroma with depth.
| Alcohol | 40.0% |
| ingredients | rice, koji rice, sake lees |
| distillation method | reduced-pressure distillation |
Limited production.
Numerical values, such as alcohol percentages, may vary.
Hakkaisan Honkaku Kasutori Shochu Yoroshiku Senman Arubeshi
Only fresh sake lees produced from making sake are used to create this luxurious Kasutori Shochu. This very rich tasting shochu is matured for over three years and has a good combination of rich and mellow tastes as well as an aroma that is characteristic of Japanese sake.
| Alcohol | 40.0% |
| ingredients | sake lees |
| distillation method | reduced-pressure distillation |
Limited production.
Numerical values, such as alcohol percentages, may vary.