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426 N Fairfax
seamless sheet of high-quality stainless steel
Read the interview with co-founders Brian Polen and Brandon Doughan to find out more about their brewery and sakes
The result of this wild fermentation yields sakes that are highly acidic and tend to be more rustic than sokujo (sakes using contemporary methods) that use modern techniques
ancient coral on the ocean floor
Tomi no Houzan Sweet Potato Shochu (BTL 720ml) stemware 426 N FairfaxWhile having an earthy nose typical of an imo (sweet potato) shochu, this also has a delicate side thanks to the floral fragrance of the yellow koji used during fermentation. Enhance the buttery texture of this shochu by mixing it oyuwari style with hot water. Features Distilled in Kagoshima, Japan by Nishi Shuzo Distilled from 83% imo (sweet potato) and 17% kome koji (rice koji) ABV 25% Koji: Yellow (rice) Distillation: Atmospheric 25. 3 fl oz (750ml)
US$ 90.85
US$ 165.75
US$ 23.40