The first step for shochu to enter the world.
9/20 This time, we flew out of Paris and went to Marseille.
Many people stopped by our booth.
They understood, tasted, and were satisfied with the world of shochu.
Although it is a steady activity, the opportunity to communicate directly with professional bartenders, sommeliers and cavists like this is a precious time and experience for us.
We would like to continue to share the appeal of shochu with as many people as possible.