Authentic rice shochu raw sake
Main raw material: rice
Koji: Rice malt
Distillation method: normal pressure
Alcohol content 42%
Room temperature tank storage
A 100% rice distilled liquor that pursues the original taste of rice shochu. It is characterized by its rich aroma and mellow mouthfeel, produced by long-term aging of high-concentration unblended sake that is distilled under normal pressure without adding extra pressure.
Brewed by: Zuitaka
Founded in 1867 Kumamoto City, Kumamoto Prefecture
The sake ginjo yeast ``Kyokai No. 9,'' which is now commonly used, was developed in Kumamoto. Southern Kyushu is a shochu region, but the reason Kumamoto has so many sake breweries can be traced back to Zuitaka, which was founded with the idea of ``creating the first sake in Kumamoto.'' Shochu, sake, and red sake are all brewed with roots in Kumamoto's climate.