Asagiri No Hana is shochu made with Nadeshiko yeast.
Asagiri No Hana is the only genuine shochu using Nadeshiko's floral yeast.
Flower yeast was isolated and cultured from wild flowers for the first time in the world by Professor Kubota Nakata, Department of Brewing, Tokyo University of Agriculture. In order to bring out that characteristic, the Professor spent a few years at the Takada Sake Brewery to make "Asagiri no Hana".
Best enjoyed over ice.
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