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 

TAKATA Shuzohjyo

TAKATA Shuzohjyo

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【Corporate profile】

Company nameTAKATA Shuzohjyo Co.,Ltd.
AddressFukada higashi 756, Asagiri-cho,Kuma-gun, Kumamoto, Japan
Tel+81(0)966 45 0200
Home pagehttp://www.takata-shuzohjyo.co.jp/


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All our shochu is handmade,and we stick to small-scale production using the stone storehouse malting room and kamejikomi(brewing in kame urns) methods that have been handed down over the years.

Established in 1902 by the head of the Takata Family. The family had For generations been head of the village and its sons inherited the name “Matasuke.”Takata Takahiro is the 12th generation, or fourth rice as an ingredient.

2003 marked our 100th Anniversary and the completion of construction of our longed-for brewing house,Looking to the coming 100 years, there will be no change in our stance to “stay small and improve quality”


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“Keep things as natural as possible”is the basic tenet of our shochu production,The rice we use as an ingredient comes from local organic farmers who keep weeds down and fertilise their crops using ducks and koi carp. We also use Yamada Nishiki rice that we have grown ourselves. For brewing,as well as abundant underground water,we Use the pure water that gushes forth from rocks near summits 1000 metres above sea level, When it comes to yeast as well, it is only in the Kuma shochu distillery that “wild flower yeast”is used.


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Takata Shuzo is a small distillery situated near the Kuma River, one of Japan’s three fastest flowing rivers, In early summer fireflies abound this area blessed with top quality rice and cool and clear water.


【Goods introduction】

GOJYU YONMAN GOKU SHUN

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“Shun,”a trail-blazing ginjo (low temperature fermentation) Kuma shochu which is Fermented in the deepest of our kame urns. Of course, we use the same type of polished rice and fermentation as is used in the production of ginjoshu sake. This shochu with its especially sharp impression had the honour of winning first prize in the Kumamoto National Tax Agency Awards in 1997. Reduced pressure distilled, alcoholic strength 25%. Delicious on the rocks, straight or mixed with hot water.

  • 720ml
  • Alc.25%
  • Ingredients: Rice, malted rice
  • Reduced pressure distillation


ASAGIRI NO HANA (Morning mist flower)

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Produced using wild yeast taken from the cute nadeshiko flower. From the Fermentation stage the ginjo aroma lingers and the sweetness of rice delivers a refreshing, classic shochu. When held in the mouth, the “latent”ginjo aroma blossoms like a flower. Reduced pressure distilled, alcoholic strength 25%. We recommend it straight or the rocks.

  • 720ml
  • Alc.25%
  • Ingredients: Rice, malted rice
  • Reduced pressure distillation


YUKI

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A rare product of our traditional stone storehouse malting room, kamejikomi Manual brewing and storage in evergreen oak barrels. Matured for a long time in five types of barrels, small amounts of the amber-coloured liquid are extracted and blended. It is a smooth drink with 25% alcoholic strength and a taste and aroma that holds its own against top quality brandy. Try it on the rocks or straight.

  • 720ml
  • Alc.25%
  • Ingredients: Rice, malted rice
  • Reduced pressure distillation



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