| Taimei : Fujii Jozo |
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Oita Prefecture is blessed with such a rich natural environment that in the past it used to be called Toyonokuni or the "Land of Plenty." The region is known for its many delicious foods, but the recommendation of the third-generation owner of Fujii Jozo, Junichiro Fujii, is chicken tempura, a local dish that goes extremely well with shochu.
The young, third-generation owner Junichiro Fujii is a typically serious craftsman. First impressions suggest that he is an extroverted, easy going individual, but when the topic of conversation moves to shochu, one immediately senses that he is never satisfied and is constantly striving to improve.
This distillery aims to produce mugi-shochu with a memorable taste. Oita Prefecture is the home of mugi-shochu, but the type that is most commonly consumed in this region has a very clean, plain taste, one probably best described as being the complete opposite of the taste of Fujii Jozo's shochu. Fujii makes it his mission to pursue the inherent depth of flavor that is characteristic of barley. |
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| Taimei (Mugi-Shochu / 25% alcohol) |
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| A superb blend of shochu distilled at atmospheric pressure and at forced low pressure. It has a light feel in the mouth and a consistent body, and the aftertaste is pleasant and crisp. Can be enjoyed with food. |
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| Tokujo Taimei (Mugi-Shochu / 25% alcohol) |
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| Mugi-Shochu distilled 100% at atmospheric pressure. A variety with barley's bold umami flavors. It has a soft, mellow feel, with a fragrant afterglow reminiscent of mugikogashi (a Japanese traditional sweet made from wheat). |
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| Maika (Mugi-Shochu / 25% alcohol) |
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| A shochu distilled at atmospheric pressure and aged for more than three years. It has an even taste with a depth that is both mellow and smooth. |
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