Born in the embrace of the island, a World Natural Heritage Site, Yakushima, this shochu offers a deep and rich flavor. We recommend it as a special treat that allows you to enjoy a moment of bliss with the gentle flow of time.
This handcrafted shochu is made at Yakushima Denshogura using the traditional method of clay pot brewing and aging.
Made from the sweet and soft water of Yakushima and high-quality sweet potato, this shochu has been brewed using the same clay pots since the Meiji era for the primary and secondary fermentation.
Furthermore, the genshu (undiluted shochu) is aged in kame jars in a tunnel warehouse located at the foot of Mt. Tachudake in Yakushima, where it is shielded from the influence of light and matured quietly for over a year in a cool environment.
* "Mukau" is a term from the words of the ancient Chinese scholar Zhuangzi, meaning something that is natural and without artificiality.