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Good rice. Good water. Good people.
On Japan’s Kyushu island, at the southernmost tip of Kumamoto Prefecture, lies the region of Hitoyoshi Kuma. The people of this land have been making aromatic distilled liquor as far back as the Kamakura Period (1185-1333).
The rice grown here is full of flavor, nurtured by the fertile soil and robust climate. The water is cool and clear, rich with the finest minerals.
All of these conditions have come together in a harmony of nature.
It All Begins with Rice.
The Hidden Fields of Kuma
In the Hitoyoshi Kuma region lies a place known as the “Hidden Fields of Kuma.” It is here, in the rice fields blessed with the fertile soil and clear waters of the Hitoyoshi Kuma region, that we cultivate our rice.
We have harvested the rice of this region since our founding in 1900, continually perfecting techniques to bring out its natural flavor and character to produce a truly authentic Rice Shochu worthy of the name Hitoyoshi Kuma.
Message“A shochu is only as good as its ingredients.”
No matter how much effort you put in, only the best rice can produce a truly delicious Honkaku Rice Shochu. The shape of the grain, the amount of starch, the ease of fermentation – these are the factors that change year by year and by which we carefully select which crops to use.
The rice we use is chiefly produced in Kyushu, particularly in the Hitoyoshi Kuma area. Of this, only the best rice that has passed the strict requirements of our independent safety checks goes on to be transformed into Honkaku Rice Shochu.
Our First Commitment: Good Rice
Even the Most Skilled Distiller Cannot Create Water.
We draw underground water from the Kuma River system, one of the three fastest-flowing rivers in Japan. This is a vital ingredient in the preparation of our Honkaku Rice Shochu.
Crisp, Pure and Soft – these are the qualities that the river imbues, crucial to bringing out the flavor of something born essentially of just two ingredients; water and rice.
Message“The quality of the Shochu lies in the quality of the water.”
Rice Shochu is comprised of 70-80% water, which greatly influences its flavor. At Takahashi Shuzo, we draw up the crisp underground water – created over many years by the Hitoyoshi mountains – carefully screening out any impurities. This purified groundwater goes on to be used in every step of our process, from washing the rice to preparation, to distillation and blending.
Our Second Commitment: Good Water
When Making Shochu, There’s Only So Much That People Can do.
With good rice, good water, and the action provided by yeast, there’s only so much a person can do during the actual distilling process. Yet, that handful of choices we can make will significantly influence the flavors that emerge.
Therefore, our distillers must listen and watch – listening to the “voice” of the mash and watching closely over the pots. Once people have played their part and trusted the rest to nature, only then is a true Honkaku Rice Shochu born.
Message“The Voice of the Mash.”
Bubbles that appear on the surface of the mash, the tone of the tank when struck – these are a few of the ways the mash whispers to its makers. Our craftspeople listen to these whispers, letting them guide the duration of the brew and the perfect timing for the stirring. The wisdom and passion of these master distillers have been passed down through the generations, stretching back to our founding in 1900. Without this expertise, the voice of Takahashi Shuzo’s Honkaku Rice Shochu would go unheard.
Our third obsession: good people.
