Cocktail base spirits from Japan. It was born from the background of Japan's unique sake brewing using "malted rice" that has been used since ancient times. The traditional "koji-zukuri" that brings out the natural flavor of the ingredients, the "parallel secondary fermentation" that saccharifies and ferments in one process, and the "single distillation method" that extracts the rich flavor. A new Japanese cocktail base spirit that adds elements of Japanese "natural botanical materials" to these three techniques.