[Return to the mountains soba]

Soba shochu made with yellow koji and ginjo yeast unique to Japanese sake breweries

It is characterized by the mellow aroma and subtle sweetness typical of soba.
Because we use yellow koji, which is mainly used in sake brewing, you can enjoy the beautiful flavor.
The alcohol content is 35 % higher, but the taste is rounded and you won't feel the high alcohol content.

○ From the official website of Chikuma Nishiki Brewery
Saku City, where the sake brewery is located, is on a plateau called Sakudaira, which is 700 meters above sea level. The Asama Mountain Range to the north, the Yatsugatake Mountain Range to the south, and in the middle of them runs the longest river in Japan, the Chikuma River (entering Niigata Prefecture and changing its name to the Shinano River). Surrounded by such great nature, it is brewed during the extremely cold season (in the middle of winter, the temperature can drop to -10 degrees Celsius early in the morning).
There are four wells in total: two shallow wells ( 13m ) and two deep wells ( 60m ) . These four wells are used differently to obtain water with a moderate amount of minerals and low iron content.

◆Specs
Category: Soba shochu
Ingredients: Soba/rice ( produced in Nagano prefecture ) , rice malt ( rice produced in Nagano prefecture )
Koji: yellow koji
Distillation: vacuum distillation
Alcohol content: 35 degrees
Manufacturer: Chikuma Nishiki Sake Brewery ( Nagano Prefecture )