Authentic barley shochu raw sake
Main ingredient: barley
Jiuqu: Wheat Jiuqu
Alcohol content 44 degrees
Moromi is brewed with barley from Kumamoto and underground water from Aso, and distilled using the traditional method that does not apply pressure. It features a strong and fragrant aroma of barley and a deep sweetness. You can enjoy a complex taste with impact that feels heavy and rough.
Founded 1867 Kumamoto City, Kumamoto Prefecture
The sake ginjo yeast "Kyokai No. 9", which is now commonly used, was developed in Kumamoto. Tropical Kyushu is a shochu area, but it is said that Zuiyou, which was founded as "Let's make the first sake in Kumamoto," was the prelude to the large number of sake breweries in Kumamoto. Shochu, sake, and red sake are all brewed rooted in the climate of Kumamoto.