Kikaijima Sake Brewery Kikaijima Brown Sugar 25% 1.8L Brown Sugar Shochu

An island floating northeast of the main island of Amami, surrounded by emerald sea and coral.

Since our founding, our basic philosophy has been "brewing sake that takes advantage of nature without going against it," and with the aim of producing "the only sake" that can only be made on this island, we have successfully utilized temperature, humidity, wind, etc. to make shochu in the harsh natural environment. I am.

Based on production management that skillfully combines traditional craftsmanship passed down over many years with new technology, from distillation to storage, we produce high-quality brown sugar shochu with a rich aroma and flavor, based on long-term naturally aged sake. We are a brewery that sends out products to the world.

Brown sugar shochu is made from brown sugar made from sugar cane.

In the past, brown sugar shochu was produced using the same method as rum, but after the war, when the Amami Islands were returned to Japan, in order to avoid the high tax rate, rice koji was used as a way to have it recognized as shochu. Now using .

Currently, the production of brown sugar shochu is permitted only on the five islands of the Amami Islands (Amami Oshima, Kikaijima, Tokunoshima, Okinoerabujima, and Yoronjima), and is produced in 27 breweries.

The main raw material for brown sugar shochu is brown sugar, which we use from Okinawa and other sources in addition to the sugarcane we grow in-house, and we use sugar from overseas to make up for the shortage.

Commitment No. 1 water

On Kikaijima, an island with a raised coral reef, as rainwater permeates through the calcareous bedrock, it becomes hard water containing minerals and collects in underground caves.

Commitment Part 2 Aging technology

Another thing the brewery is particular about is storage and aging.