This shochu is produced from barley using koji and double-distilled in a pot still; it is aged for a minimum of six years in American white oak casks, followed by a finishing period of approximately one year in two types of sherry casks (Manzanilla and Oloroso).

The whisky finished in Manzanilla casks offers a savory, nutty aroma and a refreshing flavor profile characterized by fresh, subtle acidity. In contrast, the whisky finished in Oloroso casks presents a rich, sweet aroma and a robust taste that reflects deep, pronounced maturation.
After undergoing maturation in these distinctively different casks, the whiskies were expertly blended. The resulting expression offers a complex, deep flavor profile—featuring hints of nuttiness, rich sweetness, and a touch of acidity—while clearly conveying the character of well-matured whisky.

Under current regulations, shochu is subject to limits on absorbance, requiring it to be processed until it falls below a specified level. Unfortunately, the filtration process strips away not only the color but also the exquisite flavor and aroma. To allow you to experience the moving taste and aroma of the spirit exactly as it comes from the barrel, we have released this product as a "liqueur"—a category exempt from these absorbance restrictions—thereby avoiding excessive filtration and preserving its magnificent flavor profile.