Yume Genmai 75cl

It is rice shochu. Vietnamese long-grain rice is used to make koji.

Among about 180 types of rice in Vietnam, we have selected the brown rice variety IR-64, which is rich in protein and vitamins, as the raw material and then proceed with fermentation. Unlike shochu made from white rice, this product has a rich aroma and taste due to being fermented from brown rice.

The product offers a unique flavor found only in brown rice while still retaining the light aftertaste of rice shochu and a refreshing sensation as it goes down the throat.

It tastes better when served with ice or mixed with a little water. In particular, the product is favored by Vietnamese women.

How to use: Consume directly or with ice.