HISTORY

Traditional distillation techniques received from faraway lands that have been passed down unbroken from generation to generation.
Brands whose distinct flavour is determined by the touji master distillers’ tastes and skills.
In order to craft such delicious shochu, these techniques and flavours are constantly being refined and evolved.

In the Hitoyoshi Kuma area, the creation of rice shochu began around 500 years ago (during the Muromachi period). It is said that the introduction of a distillation method might have spawned shochu creation in the area as Lord Sagara, who governed this area at that time, had actively traded with Southeast Asia and the Asian continent. People found the liquor alluring and shochu instantly spread around the area. The shochu production technique acquired from the distinctive culture of the Hitoyoshi Kuma area, where there are still 27 distilleries found throughout the valley region, has been passed down for nearly 500 years. They have kept the traditional method and diverse tastes of shochu. The taste of each shochu brand largely depends on the touji, or master distiller. The distinct taste of each distillery is passed on among the touji from generation to generation and each touji aims to diligently continue the production of Kuma Shochu while exploring new perspectives on making shochu, a culture of which this region is proud.