[Keizan Buckwheat Barrel Aged]

Soba shochu made with yellow koji and ginjo yeast, aged in oak barrels

The shochu made with yellow koji is then aged in oak barrels.
It has a unique mellowness and a rich flavor.

* There may be some sediment, but this is characteristic of barrel aging.
There is no problem with the quality.

From the official Chikuma Nishiki Brewery website
The city of Saku, where the brewery is located, is a plateau at an altitude of 700m called Sakudaira . To the north lies the Mt. Asama mountain range, to the south the Yatsugatake mountain range, and in the middle of it all flows Japan's longest river, the Chikuma River (which changes its name to the Shinano River when it enters Niigata Prefecture). The brewery is brewed in the extremely cold season (in the early morning in midwinter, temperatures drop to around -10°C ) surrounded by nature.
There are four wells in the brewery: two shallow wells ( 13m ) and two deep wells ( 60m ) . We use each of these four wells to obtain water with a moderate amount of minerals and low iron content .

◆Specifications
Category: Soba shochu
Ingredients: Buckwheat, rice ( produced in Nagano Prefecture ) , rice malt ( produced in Nagano Prefecture )
Koji: Yellow Koji
Distillation: Reduced pressure distillation
Alcohol content: 35 %
Manufacturer: Chikuma Nishiki Brewery ( Nagano Prefecture )