広島県·特産品
Houmeishu (Tomonoura)
A single sip that glows with a thick, amber brilliance. Upon tasting, a gentle sweetness derived from glutinous rice spreads across the palate, followed by the soft aroma of medicinal herbs like cinnamon, relaxing your very core. Houmeishu is a medicinal liqueur made by infusing a dozen or so types of medicinal herbs into a sweet liquor similar to mirin. Beneath the sweetness lies a complex, deep, herb-like fragrance that reveals a different character with every sip. The creator was Kichibei Nakamura, the son of a physician from Osaka. It is said to have begun in 1659 (Manji 2) when medicinal herbs were added to the sweet sake being brewed in the Tomo region. Whether as an aperitif before a meal or a single glass before bed, this is a nutrient-rich drink that has been loved since the Edo period, alongside the sea breezes of Tomonoura.
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