Product Description
About the product
| Product Name |
Kyorajimai 720ml |
| Type |
Brown Sugar Shochu |
| Volume |
720ml |
| Alcohol Content |
15% ABV |
| Ingredients |
Brown Sugar, Rice Koji
|
| Potato Variety |
- |
| Distillation Method |
Atmospheric distillation |
| Koji Mold |
- |
|
Yeast |
- |
|
Others |
- |
| Brewery |
Yamada Shuzo |
| Region |
Kagoshima |
Brewery introduction
Yamada Shuzo
Our brewery's history began when founder Mineyoshi Yamada became involved in shochu production shortly after the Amami Islands were returned to Japan from U.S. administration in December 1953.
At the time, shochu was produced by the local agricultural cooperative, where he worked as a brewer. In 1957, he obtained an independent distilling license and established Yamada Shuzo.
The brewery's flagship brand, "Nagakumo," has been produced since its founding. The name comes from the Nagakumo mountain range that runs through Tatsugo Town, where the distillery is located. Pure underground spring water flowing from this mountain range is used as the brewing water, giving the brand its name.
Today, although the brewery remains a small family-run operation consisting of four family members and one employee, it continues to uphold the philosophy of crafting each bottle with care and dedication. The goal is to produce rich and flavorful Kokuto Shochu that fully expresses the character of brown sugar.
The brewery is also committed to growing its own sugarcane and rice, using these ingredients to create Kokuto Shochu made from 100% locally sourced raw materials from Tatsugo Town on Amami Oshima. This dedication reflects the brewery's pursuit of authentic, terroir-driven craftsmanship rooted in the island's natural environment.
