[Heavenly Engraving Sakura Ranbu]

Limited to spring. Dancing cherry blossoms, stamp of heaven

Using K-type aspergillus that spreads sweetness in aroma and taste, it is prepared in a traditional handmade jar.
The flavor of rice malt invites the ginjo incense and creates a beautiful umami.

Decompression distillation gives it a refreshing crispness and a light aftertaste.

On the rocks, with water, and with soda are recommended.

○ Excerpt from the official site of the Sato Shochu Factory This new brewery of ours has been given a wonderful canvas of the rich natural environment of the Shukuko River and its basin. In other words, it is a museum of creativity called a shochu brewery, where you can talk about making delicious shochu and feel the important "manufacturing spirit".
Nature and region, people and craftsmanship, and space for art. We will show you how to make shochu in which everything is integrated and works beautifully.

We will continue to improve the functionality of our brewery, but we will never leave the clear stream of the Shukuko River.
From this area where you can feel that the rich nature that surrounds the shochu brewery itself is an art museum.

Spec Category: Barley Shochu Ingredients: Barley (domestic), Barley Koji Koji: White Koji Distillation: Vacuum distillation Alcohol content: 25 degrees Producer: Sato Shochu Factory (Miyazaki Prefecture)