The aged “Kokuto Shochu”, “Beni Sango”.
“Beni Sango” has the exciting amber color. Japanese traditional “Koji Rice” making process (=saccharification) is introduced for alcohol production, then distilled. The distillate is aged in the oak cask for a long time as this contributes to enhancement of a mellow mouthfeel without any additives. Undergoing delicate changes in the quality through the aging process in the environment of Ukenson village where the ideal warm and humid climate exists.
Patiently waiting for time to pass, this patience brings out the high quality as our soul “Kokuto Shochu”, “Beni Sango”.
A long sleep in oak casks
The barrels used for “Beni Sango” are the white oak barrels, which give “Kokuto Shochu” a sweet flavor and a fragrant aroma, resulting in a mellow yet exotic taste.
The underground water from the sacred mountain "Yuwandake" in Amami Oshima island is turned into “Kokuto Shochu” by the hands of production team, which is then wrapped in carefully selected barrels and left to mature into “Beni Sango” over time.
His determination to never give up
We own over 500 barrels, mainly oak barrels but also bourbon and sherry casks, which are currently undergoing aging process.
The chief Shochu master says he has been challenging to produce aged “Kokuto Shochu” with casks once the distiller opened
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Great combination of “Kokuto Shochu” and cask aging.
The distillate of “Kokuto Shochu” originally has rich and intoxicating sweet flavour, then added the flavour from casks. So that it will obtain the layers of Umami flavors.
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Commonly known spirits Rum is made from cane juice while “Kokuto Shochu” is made from solidified brown sugar, both are the same raw material.
As “Kokuto Shochu” classified as “Honkaku-Shochu” which means the authentic shochu. As ingredient, use “Koji Rice” and produce by a pot metal single distillation due to the regulation. Hence only one time of distillation determines the taste, retaining the original flavor/taste of brown sugar more strongly than Rum.
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The climate in Amami Oshima island is hot and humid all through the year.
In particular, Ukenson village is the perfect area for cask aging because the ideal climate exists due to the terrain and the temperature difference in one day is large.
There is still a lot of potential in cask-aging “Kokuto Shochu” in Amami Oshima island.
Honor of Superior
GOLD Award
Awarded the top prize, “Best of the Best” in Shouchu department of TOKYO WHISKY & SPIRITS COMPETITION consecutive 2 years in 2021/2022.
We are delighted to receive such a precious award for our time-consuming and luxurious craftsmanship making, and we are confident that our product provides moments of bliss to the people who enjoy to drink.