[A grain of wheat]

Refreshingly sweet and sharp orthodox

Domestically produced barley and barley koji are used as raw materials, and atmospheric distillation is carried out in pursuit of the ideal barley shochu.
It does not spoil the original flavor of barley, and gives a sharp impression.
I feel the aroma of barley in the base incense.
This barley shochu has a clean taste and the richness of barley.

・From Nishi Sake Brewery
Founded in 1845, the history of the brewery begins when Nishisukezaemon started making shochu at a point about 2km from Fukiagehama, one of Japan's three largest sand dunes, to a mountainous area.
Since then, with the support of the local people, we have devoted ourselves to our daily efforts to make delicious sake.
We also produce sake and whiskey in Kagoshima, and organic wine in New Zealand.
We will continue to devote ourselves to brewing delicious sake based on the belief that "sake making is agriculture."