SEOUL SAKE FESTIVAL
2025

SWEET POTATO SHOCHU
distilled from Sweet potato and Rice-koji.

KOJI TYPE: White-koji

DISTILLATION TYPE:
VACUUM DISTILLATION
(SINGLE DISTILLATION)

After sweet potatoes produced in Southern Kyushu are manually-sorted one by one, the low temperature distillation of the raw materials gives us the product with carefully-selected original gorgeous fragrance and flavor. The shochu product provides you with the one-and-only refreshment and delicious taste.


본격 고구마 소주 천손강림. 저온 증류법으로 만들었고, 미나미큐슈산 고구마를 하나 하나 손으로 선별하여, 본래의 화려한 향기와 맛을 엄선하여 끌어 냈습니다. 다른 소주에서는 맛볼 수 없는 깔끔한 맛의 소주입니다.

AGED BARLEY SHOCHU
distilled from Barley and Barley-koji.

CASK-TYPE: OAK

KOJI TYPE: White-koji

DISTILLATION TYPE:
VACUUM DISTILLATION
(SINGLE DISTILLATION)

Luxurious flavor and aroma With skillful blending and storage techniques nurtured over 30 years, this Shochu creates a mouth-filling aroma and a mellow taste. Filtered at 20 degrees Celsius below zero for an alluring aroma By filtering at 20 degrees Celsius below zero, we are able to reduce the component that makes Shochu taste bitter as well as to allure a sharp aftertaste and an aromatic flavor. The regional revitalization project “JAL JAPAN PROJECT” Miyazaki division Grand Prix winner Supervision by Mr. Motohiro Okoshi (International Sommelier Association accredited International A.S.I Sommelier Diploma) Supreme taste provided at the JAL First Class Lounge, International flight. (Provided at the first class lounge for international flights between June 2016 and August 2016)


미야자키 현 다카치호 초의 깊고 깊은 잠에서 해방되어
새로운 숨결을 불어넣은
‘장기 저장주 히무카노 쿠로우마’.
30 여년 간 갈고닦은 정교한 블렌딩 기술과와
저장 기술은 향기로운 향과 부드러운 맛을 자아냅니다.

영하 20도에서 여과함으로써 떫은 맛의 원인이 되는 성분을 줄여, 깔끔한 목넘김과 풍부한 향미를 최대한 이끌어냈습니다.

일본에서 세계로 떠나다.
JAL 국제선 퍼스트클라스
라운지에서 제공된 최고의 맛.

AGED BARLEY SHOCHU
distilled from Barley, Barley-koji

CASK TYPE : OAK

KOJI TYPE: White-koji

DISTILLATION TYPE:
VACUUM DISTILLATION (SINGLE DISTILLATION)

80 proof 40% alc./vol.
Net Contents 720ml

A luxurious aftertaste.
It is a premium shuchu stored for a long time based on the shochu stored in a barrel for 6 years.
We aged the barley shochu which is optimal for barrel storage in the clear air of Takachiho in Miyazaki while letting it breathe little by little and made a mild sweet flavor and a rich mellow taste.
Furthermore, by filtering the unprocessed shochu at minus 20 degrees Celsius, we could extract the clear aroma.
It is a specialty with a luxurious smooth aftertaste containing 40% alcohol.
KUROUMA taru 40% 720ml, won the Double Gold Award at the San Francisco World Spirits Competition 2021. This is a testament to the excellence of our shochu as all the judges awarded a gold prize.