To create high-quality unfiltered shochu, the master brewer puts his stubbornness and pride into this masterpiece.
In order to bring out the natural aroma and deep taste of barley, we use luxurious whole barley koji mixed with black koji in the primary and secondary preparation.
In order to further improve the quality of sake, we pay close attention to the time of distillation and blend it with a luxurious "Nakadori Distillation" that takes time and effort.
When you put it in your mouth, you can feel the sweetness that spreads softly on your tongue and the sharpness.
○ From the official website of Oimatsu Sake Brewery
The blessings of nature nurtured in the serene mountains of Hita, and the clear natural water filtered through the lush cedar forests, are the sources of authenticity.
Long-term storage in oak barrels, which we have learned from barrel aging advanced countries, and commitment to koji.
As a brewery that continues to produce unique shochu in Oita, a world-renowned producer of barley shochu, we aim to become the authority on long-term barrel storage shochu made from barley and rice.
Category: barley shochu
Ingredient name: barley koji
Koji: Black Koji
Distillation: Middle vacuum distillation
Alcohol content: 28 degrees
Manufacturer: Oimatsu Sake Brewery ( Oita Prefecture )
- SmaSurf Quick Search