Use "Mori no Kuma-san" rice grown by underground water from the kuma river, and whole Koji style brew.
This is the ultimate rice Shochu created with Kundo Koyama, the famous editor who loves his hometown of kumamoto.
Keiji Nakazawa of Tokyo's Yotsuya "Sushisho" Also participated in the development and set of alcohol percentage that brings out the best flavour of Japanese Food and Sushi.
