TAKACHIHO SHUZO Co., Ltd.E
TEL.+81-982-72-2323
GREETINGS
Climate suitable for shochu making
Takachiho Town is still rich in nature, as exemplified by the Takachiho Gorge, which has been designated a national scenic spot and natural monument. The elevation of the plain is about 350 m. Summers are cool, but winters are the coldest in Kyushu, with temperatures sometimes below freezing every morning. On cold mornings in fall and early winter (mid-September to late November), the Takachiho basin is shrouded in a sea of clouds, and a divine view can be seen from Kunimigaoka. The Takachiho Sake Brewery is located at the foot of Kunimigaoka. Surrounded by forests, with beautiful air and the quiet murmur of a clear stream, it is the perfect place for koji making, fermentation, distillation and maturation, making it the perfect place to make authentic shochu.
The culture from which grain shochu was born
Shochu has long been produced in Kyushu, especially in southern Kyushu, and has been widely consumed as a popular drink for a long time. For the people of Takachiho, shochu was an essential part of their daily lives and festivals. The buckwheat and corn shochu was born on the slopes of this barren land. Takachiho is also a place where people can enjoy shochu made from small grains.
Oshikata, the birthplace of the Kariboshi Song
The Oshikata district, where Takachiho Sake Brewery is located, is the birthplace of the "Karihigiri" song. Kariboshi" refers to the agricultural work of cutting kaya and awn with a scythe from early to late autumn and drying them in the sun to be stored as fodder for livestock in winter. The song sung as a work song was called "Karihigiri Uta. This is also the origin of the name of the authentic buckwheat shochu "Kariboshi".
TAKACHIHO REI
On November 1, 2013, Authentic Shochu Day, Takachiho, the origin of shochu in Japan, gave birth to a shochu that cherishes the origins of shochu. Black malted rice, all-malted rice brewing, and normal pressure distillation are considered the origin of shochu production, black is the origin of color, and Takachiho is the origin of Japan. We named it "Takachiho Rei" in pursuit of the origin of everything. The sake is aged for more than three years and then mixed with natural water from the Shirakawa spring in Aso, which gives it a crisp yet smooth flavor.
SOBASHOCHU KARIBOSHI
The mellow flavor unique to buckwheat is balanced with the crispness of barley shochu and the softness of rice shochu. The toji's skillful blending technique has created an authentic buckwheat shochu with a richer aroma and smoothness.
RICE SHOCHU ROROR
Made with local rice from the JA Takachiho area. This authentic pure rice shochu is sold only in Miyazaki Prefecture and is loved by locals as the local sake. With an alcohol content of 20 degrees, it is easy to drink and popular with tourists and women.
TAKACHIHO BLACK LABEL
While many shochu with refreshing, easy-drinking flavors have been created as a result of technological advances, we wanted to create the ultimate authentic mugi-shochu with the strong character of potato shochu, and create a shochu that we could be proud to serve to the world. Takachiho Black Koji Shochu is the result of the spirit and technique of our master brewer. We were surprised and shocked when we produced an unprecedented authentic mugi-jochu (wheat shochu) with a rough and powerful taste, with the original aroma and bitter flavor of wheat. It was even more surprising to see how the mellowing and thickening of the flavor increased as the shochu was allowed to mature slowly and deliberately. After two and a half years of development and two years of marketing, "Black Koji Takachiho" has become Takachiho Shuzo's flagship brand and continues to have a unique and strong aroma among authentic barley shochu producers.
By Toji and staff
Black koji is the origin of shochu. Takachiho "REI" is a shochu made by slow brewing, and one of the characteristics of the brewery is that all the ingredients are made with koji malt.
Also popular with women and those who do not normally drink shochu is "RORO", a pure rice shochu made from Takachiho Tanada rice, which is refreshing and easy on the throat. Our traditional handmade ume (plum) wine made from local ume fruit is popular both in Japan and abroad, and has been well received by many customers. We also hope that everyone will enjoy Takachiho Shuzo, which is made from buckwheat, corn, and a variety of other ingredients grown in a rich natural environment.
How to drink recommended by the brewery, recommended snacks
Enjoy on the rocks, with water, with soda, or with hot water.
For char-grilled chicken, kappo chicken, whole roasted chicken, and boiled chicken dishes.