STORY 1 - Spirits Made by a Culture of Fermentation
Since ancient times, Japan has had a vibrant culture of fermentation. The wisdom to live in harmony with nature was born in this land of rich, fecund soil and high humidity perfect for cultivating fungus. This gave rise to a food culture unlike any other in the world.
Alongside traditional fermented foods such as tofu, miso, tsukemono, and sake, stands the Japanese spirit of shochu. This traditional distilled spirit uses koji made from fermented rice or wheat and has stayed true to Japan’s unique food culture since olden times.
Distilled spirits which use koji do not exist in dry environments in the West and are very rare throughout the world. Shochu may be the only spirit which brings out the flavor of its base ingredients to lure one in with its unparalleled gentle taste and richness.