Unkai Sake Brewery
To enjoy authentic shochu is to enjoy the brewery and nature.
Clear water flows and clear wind blows through the forest.
In the midst of such beautiful nature lies the authentic shochu brewery of Unkai Sake Brewery.
If the land and water change, the taste of authentic shochu will also change.
That's why we are particular about our warehouses and the nature behind them.
Making use of the blessings of nature and pursuing the deliciousness unique to the brewery.
The individuality of each product is carefully refined in the hands of master brewers who truly love the area.
Even today, it can only be made in each brewery.
Authentic shochu with a "hometown" feeling is being created.
Love nature and nurture culture.
We continue to hone our skills and create joy for our customers.
That is Unkai Shuzo's authentic shochu making.
Spring water that blends the richness of earth and heaven.
``Aya Spring Water Group'' has been selected as one of Japan's 100 Best Waters.
Shochu making that listens to the lives of the people who drink it.
The ways to enjoy authentic shochu vary depending on the region.
There is no textbook for making shochu. First and foremost, the material.
The essential thing in making authentic potato shochu is to treat the raw material potatoes with love.
Authentic shochu made with delicate life. Temperature control is 24 hours.
Next to the raw materials, what determines the flavor of authentic potato shochu is the life of the koji mold and yeast.
Stabilizes the flavor of young unprocessed sake.
The unblended sake, which utilizes the flavor of the ingredients through pot distillation that is unique to authentic shochu, is still young and its flavor is not stable.
Important things before making authentic shochu
Honkaku Shochu is a distilled spirit that Japan can be proud of, rivaling the world's famous alcoholic beverages such as whiskey, wine, and brandy.
Working process
- Koji making...the biggest feature of authentic shochu.
- Parallel multiple fermentation...Saccharification and fermentation proceed at the same time.
- Single distillation... Only one distillation is performed.
- Aging/storage
- Storage aging
- Aged in oak barrels
Honkaku Shochu is produced through a process of making koji, parallel multiple fermentation, single distillation, aging, and storage, resulting in a mellow taste that brings out the original flavor of each ingredient, such as buckwheat, barley, rice, and sweet potato.
There are two types of shochu
- Shochu type
- Since it is single-distilled, raw materials and additives must be displayed.
- Shochu class
- This includes shochu, which is made by diluting high-concentration alcohol (over 95%) through repeated continuous distillation to less than 36%, and Korean shochu (mainly sweet types with added sugar and additives).
In addition, there is something called ``Shochu Kōrui Otsukuru Mixture,'' which is a mixture of shochu Kōrui and Honkaku Shochu.
This authentic potato shochu is made using carefully selected Kogane Senkan from southern Kyushu, and the famous water from Mt. Shio, the famous peak of Hokusatsu, and is made using traditional methods at a shochu brewery in Izumi, Kagoshima.
| raw materials |
Sweet potato/rice malt (black) |
| frequency |
25 degrees |
| capacity |
1800ml |
