Tonight's Tipple: Fukanokura Kuri Shochu
I like chestnuts. I like shochu. Stands to reason I'd like chestnut shochu.

This one, from Kumamoto Prefecture, is a clay-pot version made from chestnuts with the inner peel on. The initial aroma struck me as quite cereal and savory, compared to the sweeter one of Dabada Hiburi.

I had it oyuwari, and it was quite rich and savory, too.

The cup is #Hagiyaki by Fujimoto Toshio.

#Shochu #本格焼酎 #萩焼

https://www.instagram.com/p/CmL8dvqLF5a/?igshid=YmMyMTA2M2Y=

Tonight's Tipple: Fukanokura Kuri Shochu
I like chestnuts. I like shochu. Stands to reason I'd like chestnut shochu.

This one, from Kumamoto Prefecture, is a clay-pot version made from chestnuts with the inner peel on. The initial aroma struck me as quite cereal and such, compared to the sweeter flavor of Dabada Hiburi.

I hear it oyuwari, and it was quite rich and savory, too.

The cup is #Hagiyaki by Fujimoto Toshio.

#Shochu #本格焼酎 #萩焼

https://www.instagram.com/p/CmL8dvqLF5a/?igshid=YmMyMTA2M2Y=