By using koji made in the "hot and humid koji chamber", it is finished in a liquor with the only taste and complexity of Kozaemon products. Dry apricot, raisins, honey -like incense. It is assigned to boil the drinker with punchy umami and acid. In 2021, it was used for chocolate at Patisserie Sadahar, Aoki Paris.
Versatile and food-friendly with a smooth, light character.
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