Okayama Barley Shochu Daido Mumon 720ml Brand_Adrien Camut 50% of the whole berries

50% of the whole berries are retained and wild yeast is used for fermentation

Pure and mineral

resulting in a rich and intense whisky

Basket pressed

Okayama Barley Shochu Daido Mumon 720ml Brand_Adrien Camut 50% of the whole berriesOkayama Barley Shochu uses locally sourced Nijo barley from the Okayama Prefecture to create an exquisite barley based Shochu matured is sherry casks. It has been packaged in a Kuromino ware vase, with artwork created by master calligrapher and resident of Okayama, Dr. Ryusuke Katayama. Awareded 1st Prize in the Barley Shochu Category of the 2013 Autumn National Japan Liquor Competition. On the nose is scents of barely, vanilla, bready, McWilliams