wagaya~chama

To deliberately promote high-temperature fermentation, the koji was divided into Miyazaki prefecture-grown Koshihikari rice and Thai rice, both using white koji gold type (excellent in umami and aroma) for brewing. We are committed to the naturally rich sweetness of the 'Kogane-imo' grown in Nagashima-cho, Kagoshima prefecture as the main ingredient, and have pursued only 'shochu with individuality and deliciousness'. We also pay attention to distillation, by lowering the dripping temperature more than usual, the deliciousness of the raw materials is fully drawn out, and it is finished with an original, flavorful and rich aroma. Please try it once. - Master Brewer