YAMATOICHI SHUZOMOTO - KUMAMOTO PREFECTURE

Since the Meiji era, micro-organisms such as yeast, koji mold and lactic acid bacteria have lived on brewery walls and ceilings for generations, shaping the taste of shochu. In 2020, these were washed away by the rising waters of the Kuma River, and the century-old stone koji chamber was also destroyed. The situation was so desperate that it was impossible to imagine that shochu could ever be made here again. However, some of the new micro-organisms brought by the Kuma River are likely to take hold in the form of stored yeast. The distillery therefore decided to create a new shochu with this natural yeast (Kumagawa Yeast) and use it as a springboard to get back on its feet. The resulting shochu has the aroma of brown rice, a sweetness and a taste that makes you feel the nature of the Kuma River.