The Nakamura Shochu distillery is located in the countryside called Kokubun Plain in Kirishima City, Kagoshima Prefecture, and has continued from 1888 to today. The shochu-making, which should be called “life”, is carried out in a stone acupuncture chamber that is said to be the only one in Kyushu, and all brands are loaded by a pure hand-made process.
For Kagoshima, which is an active volcanic area, a special “Karugen farming method” that compensates for the lack of calcium and magnesium in the soil. Using Kagoshima’s rice (Hinohikari) made by this farming method, rice bran is prepared using a hand-made method, and the finished shochu is this “Nakamura.” It is a shochu created with the cooperation of many people, including farmers.
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