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Helios Distillery has more than 3
Distilled from 100% 2-row omugi (barley) and mugi koji (barley koji)
In late May and early June
incorporating Den sake lees and natural ingredients
Kodama Toji Junpei Beni Imo Crimson Sweet Potato Shochu (BTL 750ml) kimura Helios Distillery has more thanBeni imo (red sweet potato) create an almost neon fuchsia mash in the second fermentation of this shochu, bubbling bright as the yeast, koji, and potato do the deed before the trademark single pot distillation. The profile is rustic and spicy. We get hickory, black pepper, fresh cream and doughnut on the nose while the palate offers earthy black coffee and a touch of aromatic eucalyptus, all while being surprisingly light. This would be an excellent
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