Honkaku Mochigome Shochu Mochigome Yamazato
本格もち米焼酎 もち米 やま里
姫泉酒造合資会社
This shochu was named with the hope that drinking it will remind you of your hometown and your hometown (Yamazato).
Made using domestically produced glutinous rice and black koji brewing, it has a rich, sweet taste that is unique to glutinous rice. Our company is the first brewery to make shochu using glutinous rice.
この焼酎を飲んで、故郷を思う気持ち、ふる里(やま里)を思い出して頂きたく、名付けました。
国産もち米を使用し、黒麹仕込みにて造られたもち米特有の香りと甘みのある深い味わいが特徴です。弊社がもち米で初めて焼酎を造った蔵元となります。
Product Description
- Volume（mℓ）
- 900/1800
- Case（bottles）
- 12/6
- Alcohol content（%）
- 25
- Category
- Shochu
- Origin
- Japan
- Rice
-
Malted rice (Japan grown rice)
米麹(国産米)
- Retail Price（JPY）
- 1,300/2,500
Tasting and Pairing
It has the rich, sweet flavor unique to glutinous rice.
もち米特有のコクと甘みのある味わい。
- Food Pairing
-
Japanese food, fish dishes, light meals, Western food
和食、魚料理、軽食、洋食
- Best served at
-
Room temperature
- Best served in
-
Room temperature
常温
THE BREWERY
HIMEIZUMI SHUZOLimited
姫泉酒造合資会社
https://www.himeizumi.co.jp/HIMEIZUMI SHUZO is a brewery located in Hinokage–cho in the northern part of Miyazaki prefecture. Founded in 1831 and the current president is their seventh generation. Our business operation includes production and sales of Genuine IMO SHOCHU, a spirit distilled from potatoes, MUGI SHOCHU, SOBA SHOCHU and MOCHI SHOCHU (distilled from barley, buckwheat and sticky rice). The KURA building where our SHOCHU is produced is over 130 years old and you may witness the pillars and walls are covered by yeast and KOJI-KIN mold also known as the ASPERGILLUS ORYZAE. Spring water coming from the opposite shore from the brewery is used in the SHOCHU preparation. From the production process to affixing the label, it is mainly done by our hands. We never forget what our starting point was. We continue to strive at SHOCHU production and our motto is, “Quality is our first priority”. It is our pleasure to make our customers happy.
宮崎県北部日之影町に位置する蔵元で、創業天保二年(1831年) 現社長で七代目となる蔵元です。本格芋焼酎を初め、麦焼酎、そば焼酎、もち米焼酎の製造・販売を行っています。 現在も仕込みを行っている蔵は約130年以上経っており、蔵付き酵母、麹菌が柱や壁を黒く染めております。仕込みに使用する水は、蔵の対岸より湧き出る湧き水を使用しております。現在も製造からラベル貼りまで手作業中心の造りを行っており、物造りの原点を忘れず、「品質第一」をモットーにお客様に喜ばれる焼酎造りをこれからも行って参ります。
- Generation
- 1955/5/1
- Location
- 宮崎県西臼杵郡 日之影町大字岩井川3380番地1
