Japanese shochu is “spirits” produced by distilling like whiskey, brandy, vodka, gin, rum, etc. The grains used as raw materials for shochu are various types such as wheat, potatoes, and rice, and pot stills manufactured by inheriting the traditional manufacturing method with a history of more than 500 years are labeled as “genuine shochu.”
The characteristic of our shochu is that it contains the most “Natural Active Hydrogen Water” found in only four countries in the world which it is said that it contributes to maintaining health by ejecting “Excess active oxygen” from the body. We use “Natural Active Hydrogen Water Hita Tenryosui.” In addition, it has a reputation for being refreshing and not causing a hangover by using “Natural Activated Hydrogen Water Hita Tenryosui” instead of “Activated carbon”, which is said to have an adverse effect on health in the manufacturing process.
The Japanese Sake
The Japanese Sake is brewed liquor, which is made by alcoholic fermentation of rice and the power of malt. Good water and special rice are indispensable for Japanese sake brewing. Particularly, water accounts for 80% of sake, so the end product differs greatly depending on which water is used, and is said to be a very important ingredient. The “Natural Active Hydrogen Water Hita Tenryosui", which is indispensable water for sake brewing at Nishinohomare Brewery, is water taken from a special deep well that can only be extracted from a limited area of Hita city in Japan. The “Natural Active Hydrogen Water Hita Tenryosui" has been used from ancient times as the most adequate water for making sake more enjoyable, and Nishinohomare is the only brewery that uses "Hita Tenryosui Water" to produce the Japanese sake in the world.