Produced from ginger harvested in Kochi Prefecture (on the Pacific Ocean coast of Shikoku Island, famous for its fruit-growing), and combined with Tatenokawa Junmai Daiginjo sake and Shochu made from the lees (kasu) of the same sake and sugar. The result is a dynamic and fiery brew. Kodakara Ginger is best served chilled and neat, on the rocks, or with soda. Like Old Jamaica Ginger beer but in sake form.
