Manzen : Manzen Shuzo Deep in the mountains, after traveling on a narrow road barely wide enough for two small cars to pass, I finally reached an impressive log house comprising two separate wings. One is the distillery and the other is the rest and living area. A small river meanders, and time seems to slow to a leisurely pace. Why so far up in the mountains? The answer is simple: "To get good quality water." Here was another person fastidious about good water. The water here is extra soft. The sweetness is immediately evident in the mouth and the moist feel at the back of the throat is sublime. The pleasant smell of wood fills the air in the distillery. Everything is made from cypress, which contains large quantities of the chemical substance, phytoncides, which has antibacterial properties. Containers made of cypress also seal off well. There is no heating or air-conditioning. Everything is in its natural state. "There are things that we struggle with. The soil here is not suited to growing sweet potatoes. All the hundreds of tons of sweet potatoes we use are brought up from other areas," says the owner. This owner, who talks of his desire to produce bold tastes that remain soft on the palate, still continues to make koji by hand in his small distillery, using pot fermentation and wooden cask distillation in the best traditions of the master distillers known as kurose toji. Manzen (Imo-Shochu / 25% alcohol) Has the slightly bitter taste of grilled sweet potatoes, with a pleasant flavor. Manzenan (Imo-Shochu / 25% alcohol) Characterized by the quality of the feel in the mouth resulting from the use of yellow koji mold.