Madame TAKATA: "We have been making shochu for over 100 years and have never stopped questioning ourselves, while preserving the traditions and meticulous techniques of Kuma Shochu distillation methods."
Making it as natural as possible. That is the foundation of our shochu production. For the rice used as raw material, we primarily use hinohikari grown in our local Hitoyoshi Kuma district, but we also use low-pesticide rice from duck-farming plantations and Yamada-Nishiki rice that we grow ourselves.
