Takeyama Gensui

Class (Type): Imo (Sweet Potato)
Brewery (Region): Komasa (Hioki, Kagoshima)

竹山源酔
芋焼酎
小政酒造　（日置、鹿児島）

Takeyama Gensui is an intense and tasty shochu made of sweet potato type Koganesengan. The natural spring water of Takeyama spring in Mizobe (Kagoshima prefecture) together with the maturation in clay pots give this shochu a pleasantly soft and round body. Lots of umami, a palatable, strong taste of ‚kuro-koji’ (black koji) and a slightly sweetish, lingering aftertaste.

shizuku recommends...
... drinking Takeyama Gensui neat or with ice
... mixing it with (hot) water or mineral water
... enjoying this drop as an after-dinner drink
... keeping it out of direct sunlight

720 ml | 25% Vol.

CHF 33.00

In stock, ready for collection or dispatch within 3-5 working days.