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The experience: Serve chilled
This sweet potato shochu was made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging
Process: Distillation: Vacuum
All sake in their "Classic" line are brewed with the traditional methods
or just on its own as a decadent treat
La Grange Aux Belles "Adoree" [500ml] WSD25 The experience: Serve chilled
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