本格焼酎輸出協会は「壱岐焼酎(麦焼酎)」「球磨焼酎(米焼酎)」「薩摩焼酎(芋焼酎)」を世界に広げます 

Ikinokura Distillery

Ikinokura Distillery

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【Corporate profile】

Company nameIkinokura Distillery Co.,Ltd
AddressYutake honmura fure 521, Ashibe-cho, Iki, Nagasaki, Japan
Tel+81(0)920 45 2111
Home pagehttp://www.ikinokura.co.jp/


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Ikinoshima, an island about two and a half hours by ferry From Fukuoka, the gateway to Kyushu, is known as the birthplace of barley shochu.

Surrounded by greenery, our distillery is situated atop a small hill in the central part of Ikinoshima, an area abounding in cool and clear natural water. We produce Ikishochu by adding new techniques to traditional Distillation methods passed down from the Edo Period (15th Century).


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The chief characteristic of Ikishochu is the fact that we use rice as the raw ingredient for koji malt. Why, you might ask, would we use the malt from malted rice in the production of barley shochu? The answer is simple. Because we aim to produce shochu that goes with food by combining the flavor of barley with as much of the delicious sweetness of rice as we can extract. We pay special attention to temperature management to Generate the koji malt from locally produced rice. We then mix the malt with barley, the main ingredient, and distil to produce Ikishochu.


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Ikinoshima is a small island that stretches 15 kilometres East to West and 17 kilometres North to South, Its beautiful beaches are a popular tourist attraction in the summer. The island is blessed by ocean currents that mean seafood Such as sea urchins and sushi is delicious, as is the marbled Iki beef,”which is fast becoming a brand in itself.


【Goods introduction】

IKIKKO

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Carefully screened ingredients go into the mash, which is fermented at low temperature and distilled using reduced pressure methods. This smooth, fruity shochu is easy to drink, and we recommend you try it on the rocks or with water.

  • 720ml
  • Alc.25%
  • Ingredients:Barley 2/3, malted rice 1/3
  • Reduced pressure distillation


TAISO

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Staying faithful to production methods with a 400 year tradition,this Ikinoshochu gem is created using old-style ordinary pressure distillation. A traditional shochu with a distinctive taste born of the harmonious marriage of malted rice sweetness and barley flavor. Delicious on the rocks or with water.

  • 720ml
  • Alc.25%
  • Ingredients:Barley 2/3, malted rice 1/3
  • Atmospheric distillation


Nisenen no Yume (Two thousand year dream)

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Reduced pressure distilled shochu is matured for many years in ancient sherry casks imported from Spain to produce an amber-coloured shochu. Resting in these ancient sherry casks imparts a sherry scent to this Ikishochu,giviug it a
greater depth. We recommend it be drunk on the rocks.

  • 720ml
  • Alc.42%
  • Ingredients:Barley 2/3, malted rice 1/3
  • Reduced pressure distillation


YUZU Liqueur

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A natural liqueur containing no additives that made using generous amounts of natural Japanese-produced yuzu juice that is rich in vitamin C and good for the skin on an “Ikikko”barley shochu base.

  • 500ml
  • Alc.7%
  • Ingredients:Barley 2/3, malted rice 1/3

SHISO Liqueur

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A natural liqueur containing no additives that is made using home-produced Shiso extract that is rich in vitamin A and highly medicinal carotene on an “Ikikko”barley shochu base.

  • 500ml
  • Alc.7%
  • Ingredients:Barley 2/3, malted rice 1/3



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