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Kumagawa Brown Rice Shochu is a distinctive rice-based shochu produced by Yamatoichi Shuzomoto, a renowned distillery in Kumamoto Prefecture. This expression is crafted using 100% brown rice and yellow koji, a traditional rice malt that has been in use for about 450 years in the Kuma area. The shochu is produced using natural yeast left behind by the Kuma River from the 2020 floods, adding a unique character to the spirit.
ABV: 25%
Origin: Kumamoto Prefecture, Japan
Producer: Yamatoichi Shuzomoto
Production:
Base Ingredients: 100% brown rice (Mizuhochikara variety)
Koji: Yellow koji, a traditional rice malt used in the Kuma area
Distillation: Atmospheric distillation, preserving the delicate aromas and flavours of the brown rice
Fermentation: Utilises natural yeast left behind by the Kuma River from the 2020 floods, contributing to the unique character of the shochu
Profile:
Kumagawa Brown Rice Shochu offers a refined and balanced character:
Aroma: Delicate floral notes with hints of fresh brown rice and subtle earthiness
Taste: Smooth and mellow, with a gentle sweetness and a touch of umami
Finish: Crisp and clean, leaving a refreshing aftertaste
Yamatoichi Shuzomoto is dedicated to producing high-quality spirits that reflect the rich agricultural heritage of the Kumamoto region. By utilising locally grown brown rice and traditional koji, Kumagawa Brown Rice Shochu embodies the distillery’s commitment to regional agriculture and sustainable practices.
Kumagawa Brown Rice Shochu is a distinctive rice-based shochu produced by Yamatoichi Shuzomoto, a renowned distillery in Kumamoto Prefecture. This expression is crafted using 100% brown rice and yellow koji, a traditional rice malt that has been in use for about 450 years in the Kuma area. The shochu is produced using natural yeast left behind by the Kuma River from the 2020 floods, adding a unique character to the spirit.
ABV: 25%
Origin: Kumamoto Prefecture, Japan
Producer: Yamatoichi Shuzomoto
Production:
Base Ingredients: 100% brown rice (Mizuhochikara variety)
Koji: Yellow koji, a traditional rice malt used in the Kuma area
Distillation: Atmospheric distillation, preserving the delicate aromas and flavours of the brown rice
Fermentation: Utilises natural yeast left behind by the Kuma River from the 2020 floods, contributing to the unique character of the shochu
Profile:
Kumagawa Brown Rice Shochu offers a refined and balanced character:
Aroma: Delicate floral notes with hints of fresh brown rice and subtle earthiness
Taste: Smooth and mellow, with a gentle sweetness and a touch of umami
Finish: Crisp and clean, leaving a refreshing aftertaste
Yamatoichi Shuzomoto is dedicated to producing high-quality spirits that reflect the rich agricultural heritage of the Kumamoto region. By utilising locally grown brown rice and traditional koji, Kumagawa Brown Rice Shochu embodies the distillery’s commitment to regional agriculture and sustainable practices.