Year‒round Products

KOMA, Barley SHOCHU

To maximize the barley aroma, it is distilled slowly at a low temperature and thoroughly filtered and matured. This SHOCHU is produced with "Technical guidance by Mr. Fujiharu Yanagita" who created numerous master brewers when he was professor emeritus at the Tokyo University of Agriculture,Brewery Department. This SHOCHU has been produced over several generations and is the forerunner of "Barley SHOCHU" . This is our leading SHOCHU and is popular with spirit lovers not familiar with SHOCHU due to the fruity sweet aroma and mild taste.

Please refer to "South Kyushu SHOCHU Awards" in regards to KOMA 2015.

※We only use two-rowed barley grown in Kyushu

At limited stores only

AKAKAGE, Barley SHOCHU

The previous profession of the fifth head of the family was engineering. Being an inherent mechanic, he made precise adjustments to the boiling point of the MOROMI mash and the distiller. He then uncovered a new taste. Through the process of trial and error, this barley SHOCHU made its debut in 2004. The smooth taste and natural sweetness from the barley will spread delightfully in your mouth. It is popular with all age categories.

※We only use two-rowed barley grown in Kyushu

At limited stores only

MOCHIO SENBONZAKURA

The one and only sweet potato SHOCHU from the Yanagita brewery. Its production was ceased for 35 years; it was proudly revived in 2013. The sweet potatoes called "KOGANESENGAN" are richly harvested in Southern Kyushu and we use our underground spring water, this is the same spring water we have used for generations and is used in all of our products. Adding hand-made black Koji creates depth of taste, yet the gentle sweetness is attractive with the ladies as well.

Please refer to "Revival of MOCHIO SENBONZAKURA" in regards to the story of reviving sweet potato SHOCHU.