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Distilling shochu spirit in Hawaii

Distilling shochu spirit in Hawaii

HAWAII, United States - Ken Hirata's third batch of "Namihana" shochu, made in the spring of 2014 and released in September that year, is 82 percent Big Island and North Shore sweet potatoes and 18 percent black koji. Photo was taken in Hawaii on Nov. 3, 2014.

  •  
Distilling shochu spirit in Hawaii

Distilling shochu spirit in Hawaii

HAWAII, United States - Ken Hirata's third batch of "Namihana" shochu, made in the spring of 2014 and released in September that year, is 82 percent Big Island and North Shore sweet potatoes and 18 percent black koji. Photo was taken in Hawaii on Nov. 3, 2014. (Kyodo)

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