Description of item
Satsuma Sake Brewery
The Satsuma Peninsula, along with the Osumi Peninsula, is a peninsula that divides Kagoshima Prefecture into two. 
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. 
How to make shochu
Shochu is made from raw materials such as sweet potatoes and barley, as well as koji, yeast, and water.
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. | The middle of the Meiji era was the beginning of shochu production in the 35th year of the Meiji era. Used in sake based on ancient records Using yellow koji, mix koji, main ingredients (sweet potato, rice) and water. Add and prepare at the same time “Donburi preparation method” This is a limited edition item reproduced in! |
|
| capacity quantity | 720ml |
| Number of degrees | 25 degrees |
| Raw material | sweet potato・Rice malt (yellow malt) |
Satsuma Shuzo Shiranami Meiji no Masanaka 25% 720ml Potato Shochu
¥1,760