SHOCHU INFO KIT

The Most Common Base Ingredients:

-IMO

Sweet potato

-MUGI

Barley

-KOME

Rice

-SOBA

Buckwheat

-KOJI

Molted rice

-SAKE KASU Sake lees

WHY MIYAZAKI:

Located in southern island, Kyushu, Miyazaki prefecture is a well-known producer of Grade-A

(honkaku) Shochu.
WHAT WE OFFER:
We are introducing vert popular and exclusive shochu labels from Miyazaki. All shochu that are
presented tonight are handcrafted by the distilleries in a traditional method, and some of the labels
are extremely hard to get in Japan.

Kuroki Honten Distillery

http://www.kurokihonten.co.jp/
With determination to recycle everything they possibly can, Kuroki Honten Distillery is using the lees from the distilling process
to make both fertilizer and livestock feed. They pay effort on the organic farming, making the shochu production process as
circular and socially responsible as possible.

NAKA-NAKA
Barley 25%

One Hundred Years of Solitude

Barley, 40%

KIROKU
Sweet Potato, 25%

Naka-Naka is 100%
barley shochu using the
Nishi-no-hoshi made
in Kyushu area. It is an
ultimate standard label
of barley shochu and
can be enjoyed in any
ways. The light aroma
and the smooth taste
are the features of this
shochu.

Named after Gabriel Garca

Mrquez's novel, One Hundred
Years of Solitude is aged in an
oak barrels for a very long time
with a 100 year old traditional
method, and is known as a
favorite shochu label by Crown
Prince of Japan. Just like
Whisky, you can enjoy this
served straight or by mixing
with other drinks.

It is said that shochu used

shiro-koji (white) has clearer
taste, on the other hand kurokoji (black) has richer flavor.
KIROKU was brewed using
kuro-koji and sweet potato
through
second-stage
preparation process. You can
sense the original rich flavor
once you have it spread in your
mouth.

YANAGITA Distillery Co., Ltd.

http://www.yanagita.co.jp/en/index.html

Yanagita Distillery was founded in 1902. While the sweet potato shochu were mainstream around the area, we have focused
on making barley shochu for a long time. In 2007, we succeeded in cultivation of native species, Miyazaki-Hadaka barley.

TOCHIKURIGE
Barley 41% 500ml

AOKAGE
Barley 25% 720ml

AKAKAGE
Barley 25% 720ml

Tochikurige
(dark-chestnut
horse) is a thoroughbred horse
of ultra-rare lineage. The
mellow taste are the signifying
features of this SHOCHU.
Recommended to enjoy on the
rock. As the ice melts, the
alcohol
content
lessens
gradually. That creates a soft
and sensitive taste; this is a
SHOCHU for grown-ups.

AOKAGE
produced
by
atmospheric distillation and
its
characteristics
are
powerful yet deep with fullbodied aroma and taste.
The rich and lasting aftertaste is appreciated by
SHOCHU-drinkers, those
who feel, We can enjoy
distilled
spirits
flavor
comparative to western
spirits.

As a previous engineer, the

fifth head of the family made
precise adjustments to the
boiling point of the MOROMI
mash and the distiller. He
uncovered a new taste. The
smooth taste and natural
sweetness from the barley
will spread delightfully in
your mouth. It is popular with
all age categories.

Watanabe Distillery Co., Ltd.

http://asahi-mannen.com/en
Watanabe Distillery was established in 1914. All its workers are expert shochu brewers doing everything from cultivating the
raw sweet potatoes to distillation and bottling. We are a shochu brewery located in Miyazaki City, Miyazaki Prefecture. Every
year the two brothers produce 400-koku.

ASAHI-MANNEN Series:
KURO-KOJI
Sweet Potato
25% 720ml/1800ml

MANNENBOSHI
Potato
25% 720ml

Sweet

The stout body and deeply

fragrant after-taste are
created by kuro (black) koji.
This is another signature
brand of which the richness
is
reputed
among
customers as rare in
Miyazaki Prefecture from
which most shochu are of
the easy-to-drink variety.

Uses only Mannenboshi,

naked barley produced
in Ehime Prefecture,
the birthplace of the first
president
of
the
company,
Sugaichi
Watanabe.
As naked barley distill, a
deep flavor bursts forth.

DAICHI-NO-YUME
Sweet Potato
40% 720ml
We brothers tend carefully
to our Daichi no Yume
(Dream of the Earth) sweet
potatoes so that they grow
big on the beautiful natural
land where we were born
and raised. Till the land,
raise the produce, enjoy the
harvest, and brew Shochu
according to the climate.

Ochiai Distillery Co., Ltd.

http://www.ochiaishuzojyo.jp
Ochiai Distillery only use the sweet potato cultivated using green manure. The sweet potato would be less succulent,
condensed and high-qualified. We has been using the same Mitsuyishi-pot (540L) for more than 200 years and keep
making premium shochu.

Rice

ZANSHIN
Sake lees & Rice Koji 14%
720ml

SHIMANTO-BIYORI GINGER
Barley, Rice Koji & Ginger
20 500ml

This is a Honkaku-Shochu
blended with two kinds of
sweet potatoes cultivated
by green manure. One is
Kogane-Sengan
brewed
with Kuro-koji(black), and
the other is MurasakiMasari brewed with ShiroKoji(white).

This is an old vintage

shochu,
has
been
matured more than 3
years,
after
being
distilled using sake-kasu
and rice-koji. The long
term maturation brings
out depth of its rich
flavor.

Using rice and rice-koji,

pumpkin made in Shimanto,
Kouchi
Prefecture.
This
single-pot-distilled
shochu
tastes mellow, fruitful and
slight sweet without any
peculiar flavor. Could be
enjoyed casually on the rock,
mixing with water and also
pairing with nibbles.

HETSY-NEKO
Sweet Potato
Koji 25% 720ml

&

Furusawa Jyouzou
General Partnership Company
http://www.nichinan-yaezakura.jp/home.html
Furusawa Jyouzou is the only distillery in Miyazaki Prefecture, which inherited the traditional way of brewing, using the
same earthen-walled storehouse since its establishment. We are doing our best to make shochu in a natural way
without relying on machinery.

IMO
Sweet Potato
25% 750ml

KOME
Rice,
Rice
Koji 43% 750ml

A rough yet mild and

refreshing flavor that
only freshly made
SHOCHU can produce.
A very mild and gentle
aroma comes with the
sweetness
spread
through the mouth.

A flavor with a
mature and mild
fragrance
accompanying
the classic SHOCHU
taste that you know
and you love.

MUGI
Barley, Barley
Koji 14%
750ml
A splendid
fragrance
accompanying a
mild taste.

Kyoya Distiller & Brewer Co.,Ltd.

http://www.kyo-ya.com/en/
Kyoto Distillerys company policy is to make nature-friendly shochu. Our subsidiary, the Agri Company, grows sweet potatoes
using natural compost. Additionally, the company grows rice by taking advantage of the behavior of Aigamo(mixed-breed)
ducks for making the rice fields fertile and healthy without using agricultural chemicals. We received Kosher certification and
won multiple awards at Monde Selection, iTQi and the other international competitions.

TAITO-NO-HOGA
Barley, Buckwheat & Rice
25% 720mL
The sweet aroma of
buckwheat
and
its
refreshing, light taste have
been
brought
out.
Buckwheat
cultivated
without chemicals in its
affiliated ag-firm is used
entirely for the principal
raw material and also using
carefully selected wheat
and koji rice.

KANEKYO-KANRO
Sweet Potato, Black
Rice 25% 720 ml

An authentic sweet
potato
shochu
brewed in traditional
method with large
ceramic pot. A deep
taste by using black
koji and a rich mild
taste resulted from
low-temperature
distillation are its
characteristic.

KAZE-NI-TATSU, Barley,
Rice 25% 720ml

Kaze ni Tatsu is a fine

barley shochu made
using rice koji. The
master shochu maker at
Kyoya Distillery brews
carefully
using
its
traditional large ceramic
pot and also blends in a
shochu matured for a
long time in oak casks,
which brings out the
depth of flavors.

Kodama Distillery LLC.

http://www.kodamadistillery.co.jp
While most of the distilleries are making Koji using machine, Kodama distillery still sticked to traditional manual procedure.
The master brewer Junpei graduated from Tokyo University of Agriculture with a major in brewery. After the training at a
distillery for sake, he has kept polishing his techniques at shochu distillery and has earned the achievement.

TOJI-JUNPEI Series:
HANADORI
Sweet Potato & Kome Koji
44% 300ml

GENSHU
Sweet Potato & Kome Koji
38% 500ml

TEDUKURI
Sweet Potato & Kome Koji
25% 720ml/1800ml

Being taken initially after

distillation and be made in
quantities of only 1% of the
total shochu produced. This
shochu has concentrated
gorgeous aroma and strong
taste like have an explosion
in mouth. Could be Enjoyed
in frozen style or with ice
cream.

A vintage shochu, the

unblended version of TojiJunpei, is shipped in
accordance with the four
seasons.
The
long
maturation period brings
out the vary flavors and
tastes. Please enjoy neat,
on the rock, with soda, or
as digestif with chocolate.

Toji-junpei is an handcrafted
shochu
using
Miyazaki
Beni(purple sweet popato). As
the first label crafted by
current master brewer(Toji),
this shochu is now a
representative
brand
of
Kodama distillery with its
characteristics
of
natural
fragrance
and
sweetness
coming from Beni-Imo.

About Hakata Tonton

Hakata Tonton received Time Out NY Food Award and also NY
Michelin Award 5 years in a row.