[Sumitaya Limited] Kagoshima/Ogata Distillery Tekkan Ginyu Ikken Imo Shochu

【About Koji Mold】

While white koji was originally discovered by Genichiro Kawachi as a spontaneous mutation of black koji,

the koji mold used in Ginyu Ikken (Kawachi White Koji E-type mold, commonly known as Excellent Koji)

was recently discovered as a spontaneous mutation of white koji.

Characteristics of sake quality with Excellent Koji mold include:

a fruity and aromatic scent and a clean, refreshing taste.

Regarding preparation:

Excellent Koji mold produces less citric acid than regular white koji,

resulting in a very firm koji during the koji-making process.

The primary fermentation also has a strong fruity and sweet aroma,

filling the brewery with a pleasant scent.

Ginyu Ikken is

a shochu blend of undiluted sake made with Excellent Koji mold in the primary fermentation,

and "Koganesengan" in the secondary fermentation,

and undiluted sake made with "Beniharuka."

Koganesengan delivers a robust, full-bodied aroma characteristic of imo-shochu,

while Beniharuka produces a shochu with the elegant and sweet aroma typical of Beniharuka

and a clean finish.

【About Product Packaging for Shipping】

We ship using recycled cardboard boxes. The recycled cardboard boxes are those used by breweries when shipping sake to us. Therefore, the brand name of the product you ordered may differ from the brand name written on the box.