Toyonagagura : Toyonaga Shuzo According to the owner of Toyonaga Shuzo, his research suggests that the Kuma region is where the roots of honkaku (genuine) shochu are found. Around 500 years ago, shochu distilling techniques transferred to Japan from the Korean peninsula blossomed thanks to the rice and climate of the Kuma region. "The rinsing and steaming of rice is as important to kome-shochu as it is to Japanese sake," explains the owner. Each sack of rice is rinsed using the same machine used for Japanese sake. It is important to ensure that the rice does not become sticky. There are two stone rooms. The floor of the older of the two rooms, built in 1919, is 60cm lower than the ground. This is the same architecture as the Yoshinogari ruins in Saga Prefecture, and it enhances moisture and heat retention. The slow-fermentation process is carried out carefully in this stone room. Displaying his great love of the Kuma region, the distillery owner, says: "By using the local water of Kuma and organically grown rice we are expressing something about the region itself. So in a sense, living here and making shochu is confirmation of my own raison d'etre." Toyonagagura - Distilled under atmospheric pressure - (Kome-Shochu / 25% alcohol) Sweet, steamed rice aroma. Has the sweetness and smokeyness of Japanese sake with high alcohol content. Toyonagagura - Distilled under vacuumed pressure - (Kome-Shochu / 25% alcohol) Clean and refreshing. The sweetness can be detected inside the lightness of this shochu. Kanmuryo - Distilled twice under atmospheric pressure - (Kome-Shochu / 25% alcohol) Has an aroma evocative of the sweetness of rice. The pleasant feel and umami of rice spreads through the mouth. All of these are recommended for mixing with hot water.