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The Midorinoshima team
Kagoshima Prefecture, Japan
Nishi Shuzo is installed for over a century and a half in the hills of Kagoshima, in the of Kyushu, the southernmost of the four Japanese main islands. They produce shochu from different ingredients, but their specialty is by far sweet potato based shochu, typical of Kagoshima region. Nishi Shuzo itself cultivates sweet potatoes use for the production of their shochus and works closely with local farmers to continually improve the quality of products. 
Nishi Shuzo has, over time, raised a formidable challenge, the challenge to produce shochu with remarkable taste qualities, very refined, using completely traditional methods. Nishi Shuzo shochus are now recognized all around Japan as a benchmark for quality and this success is exported internationally.
Nishishuzo Shochu
Hereafter, all the references of the Nishishuzo available on our online store.
Kagoshima Prefecture, Japan
Nishi Shuzo is installed for over a century and a half in the hills of Kagoshima, in the of Kyushu, the southernmost of the four Japanese main islands. They produce shochu from different ingredients, but their specialty is by far sweet potato based shochu, typical of Kagoshima region. Nishi Shuzo itself cultivates sweet potatoes use for the production of their shochus and works closely with local farmers to continually improve the quality of products.
Nishi Shuzo has, over time, raised a formidable challenge, the challenge to produce shochu with remarkable taste qualities, very refined, using completely traditional methods. Nishi Shuzo shochus are now recognized all around Japan as a benchmark for quality and this success is exported internationally.
Nishishuzo Shochu
Hereafter, all the references of the Nishishuzo available on our online store.
<p style="text-align: justify;">The koji comes from Okinawa and stems from Awamori. We can find notes of awamori with Kiccho Houzan, powerful notes that makes us think of distilling technics from the south of Japan. It is a shochu that is rich and intense with a lovely smoky taste, vanilla, white beans and mushrooms.<br /><br /><strong>With this shochu version black Koji is used to make it<br /><br /></strong><span style="color: #9b9b9b;">吉兆宝山 芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">The Shochu Hitotsubuno Mugi summarizes the know-how of the prestigious Nishishuzo house transposed to the distillation at normal pressure of barley. The idea being to let express all the flavors of the cereal.<br /><br /><strong>1 bottle of shochu Hitotsubuno Mugi - 2 shochu cups</strong><br /><br /><span style="color: #9b9b9b;">一粒の麦 麦焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">The classic shochu from Nishishuzo brewery and, by far, the best seller of Houzan series. Deep aromas of sweet potato, a round mouth and a strong impact from the black koji used in its elaboration. A well-structured product that will definitely appeal to shochu fans! <br /><br /><strong>The must-taste shochu from the Houzan series. An icon in Japan! </strong><br /><br /><span style="color: #9b9b9b;">薩摩宝山黒麹 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">It is aged for 7 years in old sherry barrels. With 40% alcohol per volume, we have here a distilled product that is poweful and creamy at the same time; rounded, with dried fruits, prunes and abricots. We discover notes from the woods and caramel. A shochu that evokes the marc of Bourgogne.<br /><br /><strong>Tenshino Yuwaku is the non-reduced version of Tomino Houzan</strong><br /><br /><span style="color: #9b9b9b;">天使の誘惑 長期熟成芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">It gave the tempo to this new generation of Shochus where delicacy reigns over rusticity. It is made from yellow koji (which is also used in the making of sake), sweet patatoes and Koganesegan that is grown by local producers.<br /><br /><strong>Tomino Houzan is a reference of note in Japan</strong><br /><br /><span style="color: #9b9b9b;">富乃宝山 芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
