熊本県·焼酎
Torikai (Torikai Shuzo)
The moment you open the bottle, a brilliant ginjo aroma reminiscent of pears and white flowers overflows. Enveloped in a fruity scent unexpected for a shochu, the soft umami of the rice expands richly on the palate. This rice shochu is produced by Torikai Shuzo in Hitoyoshi City, Kumamoto Prefecture, using a luxurious production method similar to Ginjo sake, with the rice polished down to approximately 58 percent. It is distilled from mash using the Kumamoto-born Kyu-9 yeast. In 1996, it was honored with a Special Gold Award at the Monde Selection. First, please enjoy its aroma to the fullest on the rocks or chilled straight. It is a highly aromatic Kumamoto rice shochu recognized by the world.
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