PR Point

■ Production This shochu is made by extracting pure sake elements after distilling ginjo sake lees of Horai (sake), made on the day, as is. Although yield is limited due to its production method, the beautiful scent of Horai is captured as it is in the shochu. Its high alcohol content of 35% is because the beautiful aroma is drawn out at its best. ■ Barrels It is amber-colored shochu aged in a barrel for a long time. Using the finest ginjo sake lees for the ingredient, it is made through pot distillation. The undiluted shochu is stored in barrels such as mizunara oak, sherry, brandy, bourbon, and American white oak, and they are laid in our main house—a registered tangible cultural asset, a treasure of Japan—for more than three years. It has a rich aroma like vanilla or coconut as well as a mellow and elegant yet deep flavor unique to shochu matured for a long time. ■ Features 1. Raw ingredients: The whole amount is made using the sake lees that comes from the company's sake produced from highly polished rice [ginjo category, daiginjo category (rice polishing ratio: 55 %-18 %)] Its feature is a fruity (apple/pear) aroma unique to the company. 2. The amount used etc.: The amount of sake lees that can be distilled at one time is 300 kg, and this produces about 20 L of shochu (alcohol content: about 35%). In other words, shochu produced from one distillation process is 20 L, a small amount, making it very precious. From 10.8 kg of sake lees, 0.72 L of shochu is produced. 3. Storage: All shochu is matured in wooden barrels for about 3 years; the blender responsible is our distillery staff, Ms. Yamazaki. 1) Mizunara oak: Rich and deep flavor/spicy aroma 2) Sherry: Rich fruity aroma with sweetness 3) Brandy: Noble and rich flavor 4) Bourbon: Honey-like sweetness/hard flavor 5) American white oak: Sweetness stands out

Brewery Information

• Distillery

  Watanabe Sake Brewery

• Distillery Tour

  Available (English tour available)

• TEL

  0577-73-2347

• PIC

  Watanabe Takashi

• E-Mail

  w.shuzou@w4.dion.ne.jp