2006 Zuitaka

Honkaku barley shochu Main ingredients: Barley malt: Barley malt alcohol content 44%


Sommelier's comment

The moromi is made with barley from Kumamoto and underground water from Aso, and distilled using a traditional pressure-free method. It is characterized by the strong aroma of barley and deep sweetness. You can enjoy an impactful and complex flavor with a sense of weight and roughness.


Brewed by: Zuitaka

Founded in 1867 Kumamoto City, Kumamoto Prefecture

The sake ginjo yeast "Kyokai No. 9" that is now commonly used was developed in Kumamoto. Southern Kyushu is a shochu region, but the reason why there are so many sake breweries in Kumamoto is said to have started with 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.