Nishibori Shuzo Co.,Ltd.
- Rice shochu
- Alcohol Level: 25 - 30 %
Mongai Fushutsu Kasutori Shochu
Kasutori shochu unique to Japanese sake brewery, made by distilling ginjo lees. A rare shochu that can be extracted only in a small amount because it is distilled at atmospheric pressure using the traditional traditional method of "seirodori".
Cho-Man-Ten Kome Shochu
Because of a Japanese sake brewery, we are particular about rice. This is a full-fledged "rice" shochu extracted by careful distillation based on rice used for brewing sake. Please enjoy the taste of rice by making full use of its taste.
Syamuneko Kome Shochu Sherry Barrel Aging
Rice shochu made from sake rice, which is also used in sake brewing, is stored and aged in a sherry barrel with a high fragrance. This shochu is popular for its unique aroma, reminiscent of whisky and other western liquors. It is stored in a shelly barrel in a secondary storage, and bottled naturally without filtration.
- Company Name
- Nishibori Shuzo Co.,Ltd.
- Year founded
- 1452, Awanomiya, Oyama-shi, Tochigi, JAPAN 329-0201
- Company outline
- It is a brewery that has a tradition of 149 years of history and innovation. Nishibori Shuzo is a brewery designated as a National Registered Tangible Cultural Property established in 1872. We challenge "unforgettable" sake making with flexible ideas and research according to the times. At the same time, in order to develop the sake culture, we will focus on disseminating and spreading it in order to pass on to the next generation.
- Partner countries of export