宮崎県·焼酎
Takachiho Shochu
In Takachiho, the village of myths, there is an authentic shochu rooted in the land. Surrounded by deep forests and blessed with abundant subsoil water from the Aso volcanic group, this area provides an ideal environment for koji making, fermentation, and aging. The soft water, low in impurities, produces a delicate and mellow spirit. Founded in 1902 as Tamano-tsuyu Shuzo, Takachiho Shuzo has primarily developed buckwheat (soba) shochu, which became popular around the mid-1970s. This shochu, made entirely from buckwheat, is characterized by its fragrant, subtly sweet, and refreshing finish. Enjoy a glass with hot water while imagining the mystical dance of the Yokagura. It is a local sake perfectly suited for a night immersed in the world of mythology.
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