In their own words
Quoted as the company wrote it, in Japanese. Translating a house's account of itself would make the words ours rather than theirs.
1900年（明治33年）の創業以来、一世紀以上、熊本の最南端に位置する人吉・球磨の地域において、本格米焼酎づくりにこだわってまいりました。How this house works
Counted from the bottles below, not written about the company.
- Strength
- 8 to 40 percent. That is a wider spread than most houses here.
- What they distil
- 10 bottles here across 1 base: 8 kome (rice). 2 more sit outside the usual bases.
- Ageing
- 4 of these are aged, 1 of them in cask.
In this catalogue
24-DO Kinjo ShiroKome (rice) · KumamotoStart with Oolong tea, CherryGinrei ShiroKome (rice) · KumamotoStart with Jasmine tea, ChamomileHakutakeKome (rice)Start with Oolong tea, LemonHakutake KaoruKome (rice)Start with Oolong tea, LemonHakutake KomoriutaKome (rice)Start with Oolong tea, GrapefruitHakutake ShiroKome (rice) · KumamotoStart with Oolong tea, GrapefruitHakutake YuzumonShochuStart with Soda water, GrapefruitHyakuKome (rice) · KumamotoStart with Hot water (oyuwari), LemonSG Shochu KOMEKome (rice) · Kumamoto (Hitoyoshi)Start with Lemon soda (ramune, Sanpellegrino), LemonUmeponShochu · Kumamoto · LiqueurStart with Lemon soda (ramune, Sanpellegrino), Lemon