● Founded in 1905
● Now housed in an abandoned US military base in Naha, with their former home, like
much of the Island, completely destroyed at the end of WW2.
● 3 Day Koji making process compared to 2 = richer and more complex savoury koji
derived flavours
● Low and slow fermentation to produce delicate esters and flavours to complement
the 3 day koji making savoury character
● Non charcoal filtered = rougher richer oily texture

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