'Kura no Okimiyage' is a Kome Shochu that is aged in Tsunuki, Kaseda — the birthplace of Hombo Shuzo.
First, we create a yeast starter with carefully selected rice for the koji, then slowly ferment the moromi (main mash), before meticulously distilling it. Only the finest quality genshu (undiluted spirit) is selected for aging.
This genshu is then matured slowly in oak casks within our stone cellars, where the temperature remains stable throughout the year — the ideal environment for aging shochu. Inside the cellar, oak casks are stacked two high in the cool, still air behind heavy doors. Here, the spirits are left to slumber, their progress checked only once or twice a year, as they patiently wait to slowly deepen in flavor.
After awakening from its long slumber in the stone cellar, this exceptional Honkaku Shochu reveals a profound aroma — the very essence of time itself.