二条大麦100%を原料にした原酒を樫タルで貯蔵熟成させた、自然な琥珀色をした焼酎。樽貯蔵ならではの芳醇な香りとやわらかな口当たりは、ロックや水割りに最適です。樽貯蔵ならではの芳醇な香りとやわらかな口当たり。
The Satsuma Peninsula, along with the Osumi Peninsula, is a peninsula that divides Kagoshima Prefecture into two.
Kaimondake and Nomadake rise to the east and west of the peninsula.
Minami Satsuma is not only the home of shochu, but also the home of Japanese mythology and ancient culture.
The area from Makurazaki to the Kasasa region is a ria coastline with intricate cliffs.
Shochu is made from raw materials such as sweet potatoes and barley, as well as koji, yeast, and water.
Shochu from Satsuma first appeared in literature in the 16th century.
Sweet potatoes are native to Central and South America, and are said to have been introduced to Japan from the Philippines via China and the Ryukyus.
There are three types of shochu: Ko-type, Otsu-type, and Ko-Otsu mixed.
The name Honkaku Shochu was born in 1971.
Unlike liqueurs, authentic shochu does not contain any special substances that cause coloration.