Committing to sake making

Japanese version

Master brewer’s sharpened skill and intuition that support shochu making

Koji is the basis for making Shochu, which is made in a hot and humid koji chamber.  Koji mold is carefully spread on steamed barley so that it attaches to every single barley grain, and a master brewer carefully rubs the grains. Carefully and patiently a master brewer devotes his energies to rubbing as if the deep air of the chamber and his sincere spirit penetrate into the grains.

Surprisingly, there is no recipe for making koji. Koji is made just by the experience and long-inherited skills of master brewers. In other words, the pride and affection from craftsmanship, such as soul to strive for the best are essential for shochu making. Yes, the Spirits of sake may be able to be felt only by making full use of five senses with polished intuition and sensibility.

Where life of shochu springs.

In the village of the mountain valley where innumerable fireflies dance when the night falls, creating ephemeral but fantastic beauty, pure water and clear air.

In such blessed environment our shochu is born.

Only barley grown with affection turns into fine shochu.

When you take a sip, you can feel the brewer’s affection and ambition.

The one is “Kariu”. This shochu is made with severe attention to raw materials.
Specially polished completely organic barley which is certified by QIAJAPAN (organic grain certification organization) is used for “Kariu”.

The next one is “Kogin-no-sasayaki”.
Carefully selected barley is polished to 50%, and is fermented slowly spending relaxed time to become exceptionally fine shochu with rich flavor.

And “Mugyu”.
Naokawa Village originated particular barley “Nishi-no-hoshi” is used.
The honest and steady taste suggests as if hearing voices of the rustic villagers.
Deeply flavored shochu arises from fine water, good barley and skills of master brewers