Arawaza means "a new technique" In 2009, Hombo Shuzo patented a new way of distilling shochu and named it Migaki-jyoryu. The idea is to blow air into the fermented mash during distillation, which gives the shochu a smooth and round flavor.
Drink Style: On the rocks, mixed with ice cold or hot water, soda
Alcohol: 25% / Ingredients: Kogane Sengan Sweet Potato, Rice Koji / Koji Yeast: Shiro (White)