Satsuma Sake Brewery
![薩摩酒造 インデックスページへ 南薩摩が、ふるさと 薩摩酒造](https://image.rakuten.co.jp/mashimo/cabinet/default/cat_satumash_top.jpg)
![伝統を受け継ぎ新たな焼酎文化を開拓する](https://image.rakuten.co.jp/mashimo/cabinet/default/cat_satumash_h1.gif)
The hometown of shochu, Minami Satsuma
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.
Southern Satsuma has prospered since ancient times
Minami Satsuma is not only the home of shochu, but also the home of Japanese mythology and ancient culture.
Rich craftsmanship and famous water born from scarcity
The area from Makurazaki to the Kasasa region is a ria coastline with intricate cliffs.
![焼酎を知る](https://image.rakuten.co.jp/mashimo/cabinet/default/cat_satumash_h2.gif)
How to make shochu
Shochu is made from raw materials such as sweet potatoes and barley, as well as koji, yeast, and water.
History of shochu
Roots of shochu/
Shochu from Satsuma first appeared in literature in the 16th century.
The introduction of sweet potatoes/
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.
Knowledge of shochu
Difference between shochu class A and Otsu class/
There are three types of shochu: Ko-type, Otsu-type, and Ko-Otsu mixed.
The name of Honkaku Shochu was born in 1971/
The name Honkaku Shochu was born in 1971.
Color and naming of shochu/
Unlike liqueurs, authentic shochu does not contain any special substances that cause coloration.
This shochu is a reproduction of the shochu manufacturing method up to the Meiji period based on documents from the time.
raw materials |
Sweet potato, rice malt |
frequency |
25 degrees |
capacity |
1800ml |