Rice Shochu, 'Yamasemi - Kingfisher', Kuroki Honten Distillery
Since 1885, Kuroki Honten has devoted itself to the art of shochu-making, which comes from a genuine passion to make refined shochu and a dedication to protect and pass down the local tradition and culture of shochu to the next generation. Kuroki Honten’s shochu-making starts with farming. They cultivate the land, sow the seeds, grow and harvest the crop, and even recycle the waste from shochu production as organic fertilizers. The base materials for the Kuroki Honten shochu are sweet potato, barley, and rice made with koji and the pure water of Kyushu Island.
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A classic rice shochu from Kuroki Honten distillery, Yamasemi is named after Kingfisher birds often spotted along the mountain streams around the distillery.
Fermentation is done using a proprietary in-house yeast and natural spring water, and with rice grown on the distillery’s own rice fields. Aged in traditional kame clay aging pots to create a mellow, smooth and buttery spirit, mildly savory and smoky. Excellent served over ice or with a splash of water, reminiscent of fine sake.