# 1
Tsukushi Kuro Label
(つくし黒ラベル)

Made from traditional kuro koji (black rice malt), the moromi (fermenting mixture) is distilled using an atmospheric distillation method.

Refined genshu, which has matured for over 5 years is added, which helps give the final product an enjoyably smooth quality. A shochu that is noteworthy for it strong flavor and sense of depth, it also goes very well with meals that have a strong aroma, such as Chinese dishes.

# 2
Tsukushi Shiro Label
(つくし白ラベル)

Notable for its refreshing fragrance and clean taste, it is a great match for both Japanese and Western food.