Date of visit: 3 Jul 2015 - Day7 of Kagoshima trip (photo only)
This was the last distillary I visited in this trip. Although I was rushing to the airport, I decided to drop them by for a photo as they were located 15min to the airport.
Nakamura Shuzojo is a small distillery. Their focus is to make shochu by a traditional method with a traditional tools instead of moving to mass-production. Especially, they prepare koji (rice mold) with 100% handmade in an old koji-muro (the room to make koji) made of stone. Imagine how hard work it is ? I assume the process is similar to Yoshinaga Shuzo I visited in the Day5. "Nakamura" and "Gyokuro" are their shochu brand. I will try them in Tokyo later.
Next time, I will officially visit them during the production season.
Kura website: http://nakamurashuzoujo.com/
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