The full flavor has been successfully brought out from the carefully selected barley grown in Japan by distilling at a low temperature. It has a luxurious aroma and refreshing taste.
In Takachiho town, Miyazaki Prefecture, “a long ago stored away SHOCHU, HIMUKA NO KUROUMA” has awaken from its long sleep and taken its first breath. With skillful blending and storage techniques nurtured over 30 years, this Shochu creates a mouth-filling aroma and a mellow taste.
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.
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.
While enjoying the deep and rich taste with a retro feel from the black koji malt, you can experience the graceful splendor of the aroma and a refreshing aftertaste.
Here is a barley shochu with a special taste moderately remained after drinking,with the harmony of the “refined and fragrant flavor” provided by domestic two-rowed barley and the “faint sweetness” extracted from rice used for the rice malt.
You can enjoy it simply with ice, and it goes well with soda making use of its sweetness.
This versatile barley shochu is also recommended for mixing with hot water to grow its mellowness.
(Products for Japan)
Since ancient times, the town of Takachiho where our company is located has been called the “home of the gods.” This name was given based on the goddess “Amaterasu Omikami” who appears in historiographies.
NIHON IMOZAKE is an unprecedented type of alcohol beverage produced by a new improved method, consolidated from the Japanese original Shochu and Sake producing methods. The MOROMI mash from the main ingredient AYA MURASAKI sweet potato is pressed as you see in Sake brewing techniques, not distilled like Shochu brewing. NIHON IMOZAKE is not a Shochu or Sake and of course not a wine. This is a brand-new kind of beverage and you may enjoy the original taste that you have never experienced before.
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.
We condensed gorgeous taste by distilling at low temperature Moromi (the unrefined sake) that matured slowly at low temperature by using carefully selected Japanese-grown rice, yeast, and cool clear water of Saito. Rich Ginjoka and fruity taste was made by filtering them at freezing point.
Use Japanese chestnuts, which are the nature’s blessing,
as raw materials. They are characterized by original sweetness and mellow taste.
The town of Takachiho in Miyazaki prefecture is a registered Globally Important Agricultural Heritage System under the UN Food and Agriculture Organization. It is also the site of our shochu storehouse, which is constructed in a tunnel for optimal maturation. This is where we first sealed away our uniquely smooth, rich buckwheat shochu spirits to allow them to mature. After the “choki chozo” (long-storage maturation) process, this shochu has transformed into an even mellower, fuller-flavored delight. We finish our shochu by filtering it at -20°C to further improve the flavor and impart its pleasing aroma.