球磨仙人
Miyahara Shuzojo of Asagiri brews Kuma shochu the old way: koji rice grown in a traditional stone chamber, cold-season mash on Kuma River subsoil water, atmospheric distillation, then long rest in clay pots — bottled as Kuma Sennin and Miya no Homare.
Miyahara Shuzojo of Asagiri brews Kuma shochu the old way: koji rice grown in a traditional stone chamber, cold-season mash on Kuma River subsoil water, atmospheric distillation, then long rest in clay pots — bottled as Kuma Sennin and Miya no Homare.
Honkaku rice shochu
Honkaku rice shochu
Honkaku rice shochu
Honkaku rice shochu