| Yaezakura : Furusawa Jozo |
 |
From years gone by, many shochu distilleries have been operated in small wooden or prefabricated buildings or ferro-concrete factories, but Furusawa Jozo still uses the old dozo style of whitewashed premises built with walls of clay and plaster. While it is not uncommon for Japanese sake breweries to maintain such a Meiji Period look, it is unusual among shochu distilleries.
The entire family is involved in the fermentation process, with only a small number of company workers employed. Recently the daughter of the distillery's president has taken over responsibility for the fermentation. The task of making the koji, crucial in the production of shochu, is carried out by hand in the kojimuro (special room to cultivate koji). They make robust koji to produce a powerful moromi (main mash). A great deal of time and effort is devoted to the fermentation process, which is carried out carefully using dozens of pots.
Furusawa Jozo concentrates on imo-shochu, but, as is typical of Miyazaki Prefecture, it also produces rice, barley and buckwheat varieties. All the Furusawa Jozo products use old-style distillation at atmospheric pressure, bringing out the inherent flavors of the ingredients. |
|
|
| Yaezakura (Imo-Shochu / 25% alcohol) |
|
| The most prominent local product. A clean aroma and a soft, uncomplicated body. |
|
| Hitoriaruki (Imo-Shochu / 25% alcohol) |
|
| Made with the Joy White variety of satsumaimo (sweet potato). Its quietly elegant umami gives the image of "whiteness," highlighting the unique characteristics of potatoes. |
|
| Junmai Shochu (Kome-Shochu / 25% alcohol) |
|
| Mellow, with the complex taste of rice and mild feel on the palate. The kind of notable flavor achieved only through distillation at atmospheric pressure. |
|
