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.
Price information is only available in Japan.
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