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Kanpai, Kura Barrel Aged Kijoshu 37.5cl Viviana You can still make a

$26.00

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Description

You can still make a gentle `Trou Normand` with this

Subtly honeyed with waxed lemon and stone fruits

The nose is of dark

ripe tannins

Created by Parisian chemist / wine merchant Joseph Dubonnet as a means to make quinine more palatable for the soldiers battling malaria in North Africa

Kanpai, Kura Barrel Aged Kijoshu 37.5cl Viviana You can still make aLiquid gold this 2021 vintage kijoshu is made using a two year aged junmai daiginjo then aged a further year in red burgundy oak. Sweet, deep, nutty, with balanced acidity. Great with a cheese board

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