Kokuto Shochu is made exlusivly in the Amami Islands. Kokuto is a traditional Japanese sugar in which cane juice is boiled and dried into blocks of nutrient-rich natural sugar. The use of rice koji in the fermentation makes kokuto shochu unique from rum and adds depth of flavor. Kana is hand-crafted and aged in oak by Serena Nishihira, a musician, artist, and the only female master brewer-distiller in Amami.