Brewed by unglazed pots, house yeast (mold), and the land
Kametsubo pots that have been used continuously ever since the distillery’s establishment are used for the mashing process. Traditional unglazed pots have good breathability, assisting the fermentation process inside. Furthermore, the pots are buried up to their necks in the ground, and the soil encasing them comprises deposits of volcanic ash and sand unique to southern Kyushu.
Says Kouzou syuzoh Co., Ltd. president Keita Kamisonoda: “Since long ago pots have been buried in the ground and used like this, with the temperature and air passing from the soil into the pots. Not only the combination of the ingredients but also the interaction with the soil work effectively, creating our distillery’s unique mellow flavor.”
The vintage wooden walls and other parts of the distillery date from its establishment. The walls and ceilings contain the distillery’s own unique mold (house yeast), which is another important factor in deciding the flavor of the shochu.
Entire process is by hand; stylish labels add the finishing touch
The shochu’s main ingredients of sweet potatoes and rice are grown predominantly in southern Kyushu, while the barley is grown predominantly in Kyushu. The precious water used is underground water that bubbles up from a spring on the distillery grounds. Using these carefully selected ingredients, all stages of the shochu-making process are carried out by hand with a long mashing period and slow distillation in pot stills. The shochu is then returned to the pots for storage and aging, so large quantities cannot be produced.
To finish, the shochu bottles are labeled one at a time by hand. Made from textured Japanese paper, the labels are affixed to the bottles’ necks and shoulders. Placing them on a slant produces a stylish finish only possible with hand-labeling.
|Kouzou syuzoh Co., Ltd.（幸蔵酒造株式会社）
|1393-1 Oaza Kushima, Kushima-shi, Miyazaki Prefecture, Japan
|Tour of a Warehouse
|Brewery/distillery tours are not available.