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fish and aperitif
Asian cuisine and pastas
and doesn't add much in the way of texture or complexity
with aromas of citrus and lemon leaves with a full expression of the Spokane the famous black stone of Santorini
Pair with roast chicken
Masako Shochu Honkaku Bottle:1 fish and aperitifThis 100% barley shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 11 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami laden drink that shines on the rocks or is diluted with hot water.
