By TAKESHI NAKASHIMA/ Staff Writer
August 25, 2023 at 06:30 JST
Barley-distilled shochu named Kirishima Hororu and its rice-derived counterpart, Kirishima Sururu, will hit the market in September. (Provided by Kirishima Shuzo Co.)
MIYAKONOJO, Miyazaki Prefecture--A leading distiller that became the toast of the shochu world with its Kuro Kirishima brand is hoping to repeat the feat with new products using barley and rice for the first time in more than two decades. [Read More]
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