MATSUNOTSUYU SHUZO Co.,Ltd.
TEL. +81-987-25-1746
MATSU NO TSUYU
“MATSU NO TSUYU” is named for the beauty of the morning dew that drips from the leaves of pine trees. High-quality underground water is used for brewing, and carefully selected fresh sweet potatoes are added to the rice malt to brew the unrefined sake. The aroma and sweetness of the sweet potatoes give the sake a mild flavor.
TAKUMI NO KURA
Our original shochu, "Takuminokura," created by the "Nichinan Shochu Commitment Group," is a result of our pursuit of a smoother, more mellow taste that does not compromise the traditional flavors of shochu.
SAKATANIGAWA
The barley shochu “Sakatanigawa (Sakatanigawa) Rice Koji Brewing” uses rice koji as the malted rice. It is a mild barley shochu with the flavor of rice koji and barley.
SAKATANIGAWA UMESHU
SAKATANIGAWA UMESHU is made from fully ripened Nanko-Ume plums harvested in this Nichinan area. The fully ripened Nanko plums are harvested by hand after they have ripened and fallen naturally, and then sorted one by one before brewing. Plums and glacial sugar are soaked in authentic barley shochu, just as in the traditional way of making plum wine at home. The aroma and sourness of the fully ripened Nanko plums are harmonized with the authentic barley shochu, giving it a mild and gentle taste.
By Toji and staff
We are constantly striving to improve the quality of our shochu to satisfy our customers by combining the latest technology with the traditional skills handed down from successive generations of master brewers.
How to drink recommended by the brewery, recommended snacks
MATSU NO TSUYU can be enjoyed in a variety of ways to suit your taste, such as with water, straight or on the rocks, but we recommend drinking it with hot water to enjoy the aroma and sweetness of taro.
This potato shochu goes well with Nichinan's specialties such as char-grilled jidori chicken and bonito sashimi.