Yoshimura, 15 year aged Rice Shochu, 720ml cf-vendor-muromachi while also adding a touch

while also adding a touch of style to your home

cold and fresh through a long service

and general mise en place at a single station

Seasoning: a quick base for light broths

standing them tips-up to dry rather than leaving them to soak

Yoshimura, 15 year aged Rice Shochu, 720ml cf-vendor-muromachi while also adding a touchA rice shochu aged fifteen years in oak, the rare end of a category most people drink within a year. Soft and rice led underneath, vanilla and coconut from the cask. Sip it like an aged spirit, not mix it. Why Chefs Choose This Fifteen years in oak, not fifteen weeks: long aged kome shochu is rare on a UK list, and the cask time is what builds the vanilla and coconut you taste. Rice, not barley: made from rice koji and rice only, so it drinks softer