Scarlet Fernet Japanese Amaro (BTL 700ml) Kougin No Sasayaki I was surprised when I

I was surprised when I found out that less than 3% of California rice in Sacramento Valley is organic

Kura Shochu follows a 20-day secondary fermentation with white koji

balancing fresh fruitiness

5% / SMV: +3 / Acidity: 1

Dre's course covers the history and production process of whisky

Scarlet Fernet Japanese Amaro (BTL 700ml) Kougin No Sasayaki I was surprised when IFernet is widely considered one of the most bitter liqueurs in the world and thus has become an acquired taste. Since the use of gentian is restricted in Japan, ingredients like chicory and aloe are incorporated to give this fernet the bitter punch it needed. About 15 of its over 30 botanicals used are grown at Iseya Distillerys farm in Kanagawa and macerated in a mix of aged and unaged spirits alternating times before sweetening with kokuto sugar,