Kujira no Hakubaku (Whale Barley)

Shines as a Food-Pairing Beverage

This shochu is made with "Nishinohoshi," a two-row barley suitable for shochu production from Fukuoka Prefecture, and white koji, with "Juzuru" hot spring water from Tarumizu used for dilution.
Through vacuum distillation, this product brings out the refreshing aroma of barley. It has a smooth and clean taste that truly shines as a food-pairing beverage.

○From Taikai Shuzo Official Website
Kanoya City in the Osumi Peninsula is an area where sweet potatoes have been cultivated since ancient times on well-drained shirasu plateaus.
Taikai Shuzo is committed to making shochu using sweet potatoes carefully grown by contract farmers in Kanoya City, where sweet potato cultivation is thriving.
When shochu production begins, the master brewer and kurabito (brewery workers) stay at the brewery throughout the production period to make shochu. Instead of relying solely on machinery, they are committed to making shochu using the five senses of the brewers. As a brand representing the Osumi Peninsula, they will continue to produce shochu that is loved by more people.

◆Specs
Category: Barley Shochu
Ingredients: Barley(Nishinohoshi), Barley Koji
Koji: White Koji
Distillation: Vacuum distillation
Alcohol content:25degrees
Manufacturer: Taikai Shuzo(Kagoshima Prefecture)