PROCESS
PROCESS
Our distillery, in Saga, Japan, has been in the same family for 15 generations. We source our barley from nearby farmers and our water from the Kase River. It’s a shochu that takes the place it’s from and bottles it.
STEP ONE
Water is drawn from the Kase River.
STEP ONE
Water is drawn from the Kase River.
STEP TWO
Barley is harvested from nearby farms.
STEP TWO
Barley is harvested from nearby farms.
STEP THREE
Koji, a special microbe we cultivate, is added to the barley, which turns the barley starches into fermentable sugars.
STEP THREE
Koji, a special microbe we cultivate, is added to the barley, which turns the barley starches into fermentable sugars.
STEP FOUR
Yeast is added to the mash, turning the sugars from the barley into alcohol. This fermented mash is called the “moromi”.
STEP FOUR
Yeast is added to turn the mixture into a mash and the sugars from the barley are turned into alcohol. .
STEP FIVE
The mash is distilled once, making this a Honkaku shōchū and preserving the flavors of the ingredients.
STEP FIVE
The mash is distilled once, making this a Honkaku shōchū and preserving the flavors of the ingredients.
STEP SIX
The distillate is aged in charred oak barrels to give the shochu added depth.
STEP SIX
The distillate is aged in charred oak barrels to give the shochu added depth.