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紅はるかを、生芋のまま、一定の環境条件下で2ヶ月つるすことで芋自身の酵素によるデンプン糖化を促進させ、糖蜜の状態にする。とても甘く、完熟した糖蜜芋で作られた焼酎。Beniharuka is hung as a raw potato under certain environmental conditions for two months to promote starch saccharification by the potato's own enzymes, turning it into molasses. A very sweet shochu made from ripe molasses potatoes.
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