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Rice shochu born from a small distillery in a small town. The sweet shochu made with glutinous rice (kakemai) can be enjoyed by women and people who don't like alcohol. We also recommend warming it raw instead of diluting it with hot water. The brewer carefully grows the rice himself on his ancestral land and prepares it with water from the forest. It has a strong aroma and deep taste, creating a unique world that is hard to imagine as a rice shochu.

TWSC2020 Bronze Award Winner

Ingredients: Rice, rice malt (rice produced in Tadami Town)
Varieties used: Koji (Yume no Kaori 29%), Kakemai (Koganemochi 71%)
Distillation method: vacuum distillation
Yeast used: Yeast from Fukushima Prefecture
Alcohol content: 20 degrees

～Megonekka～
"Mengoi Nekka" is a rice shochu that you'll always want to have by your side.It's a mildly flavored rice shochu with a low alcohol content, but with sweetness and aroma.

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