[Shichida Junmai Shochu]

Rice shochu that sake lovers should try

This pure rice shochu is made using Yamadanishiki rice, yellow koji, and ginjo yeast from Saga Prefecture, and is carefully fermented at low temperatures and distilled under reduced pressure.
With a fragrance reminiscent of pure rice sake and a mellow taste, it can be enjoyed on the rocks or as a highball.

It also goes well with salted squid, chicken breast with pickled plum, meat dishes, and stews.

○ Excerpt from Tenzan Sake Brewery's official website
・About water
The clear underground water springs from the middle of Mt. Tianshan. The Gion River that flows in front of the brewery is a clear stream that collects water from the Tianshan mountain range and is one of the leading Genji firefly villages in Japan.
The "Shimizu Falls" where this underground water flows has been selected as one of Japan's 100 famous waters, and is an indispensable " treasure water " in the sake brewing of Tenzan Sake Brewery .
This water is medium-hard water that contains no iron and is rich in minerals such as calcium and magnesium, making it ideal for sake brewing.

About 90% of the rice used at Tenzan Sake Brewery is locally grown in Saga Prefecture. They mainly use Yamada Nishiki and Saga no Hana varieties.
We believe that we must be involved in producing good rice, so in 1998 we established the Tenzan Sake Rice Cultivation Research Group with farmers in Saga Prefecture. The group grows Yamadanishiki rice under contract, and through study sessions held several times a year, the group improves each other's cultivation techniques, which also helps with traceability, as they work to produce even better sake rice.

◆Specification Category: Rice shochu (sake lees shochu)
Ingredients: Ginjo sake lees (domestically produced)
Koji: Yellow Koji Distillation: Reduced Pressure Distillation Alcohol content: 25% Manufacturer: Tenzan Shuzo (Saga Prefecture)