【Shichida Junmai Shochu】

Rice Shochu for Sake Lovers

Made with Yamada Nishiki rice from Saga Prefecture, yellow koji, and ginjo yeast.
Just like sake, a yeast starter is made, and through a three-stage mashing process and long-term fermentation, the aroma of ginjo is present, with a hint of roasted rice aroma hidden beneath.

Enjoy it on the rocks or as a highball.

It pairs well with salted squid guts, chicken breast with ume plum paste, meat dishes, and stews.

○Excerpt from Tenzan Shuzo Official Website
・About the Water
The pristine underground water springs from the middle of Mt. Tenzan. The Gion River, which flows in front of the brewery, gathers water from the Tenzan mountain range and is a clear stream, renowned as one of Japan's leading habitats for Genji fireflies.
The "Shimizu no Taki" (Clear Water Falls), where this underground water flows down, has been selected as one of Japan's Top 100 Famous Waters and is an indispensable "treasure water" for Tenzan Shuzo's sake brewing.
This water is iron-free, rich in minerals such as calcium and magnesium, making it medium-hard water – truly ideal for sake brewing.

・About the Sake Rice
Approximately 90% of the rice used by Tenzan Shuzo is grown in Saga Prefecture. We primarily use Yamada Nishiki and Sagano Hana.
Believing that we must be involved in growing good rice, we established the "Tenzan Sakamai Cultivation Research Group" in 1998 with local farmers in Saga Prefecture. This group contractually cultivates Yamada Nishiki, and through several study sessions each year, we refine our cultivation techniques, utilize them for traceability, and strive to produce even higher quality sake rice.

◆Specs
Category: Rice Shochu (Kome Shochu)
Ingredients: Yamada Nishiki, Rice Koji
Koji: Yellow Koji
Distillation: Reduced pressure distillation
Alcohol content: 25%
Producer: Tenzan Shuzo (Saga Prefecture)