While yeast is the standard for fermentation worldwide, Japan's traditional brewing culture is defined by the use of "Koji."
Koji mold converts starch into sugar, which yeast then ferments—a process that creates Sake and Shochu, the national spirits that embody Japan's climate and culture.
Japanese Spirit "KOON" is crafted using these traditional Koji techniques combined with distillation.
By adding Japanese botanicals such as Yuzu and Green Tea to a base spirit made with White Koji, and then re-distilling, we have created a vivid aroma and a new flavor profile.
The fresh, fruity aroma of Yuzu, the powerful Umami unique to Imo Shochu, and the lingering finish characteristic of fine spirits combine to create a new sensation.
Much like renowned spirits from around the world—such as Ouzo (Greece), Arak (Middle East), Raki (Turkey), Absinthe (Europe), and Pastis (France)—"KOON" turns slightly cloudy when mixed with water, a sign of its rich botanical content.