"Masters brewers of shochu is working the most important part..."

#4438832

31 May 2019

Masters brewers of shochu is working the most important part of the process, kneading the koji mold into steamed rice. Since handling the koij mold is vital to the quality of the liquor produced in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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Commercial use is not permitted without prior authorization.
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#4438830

31 May 2019

Master brewer of shochu is working the most important part of the process, kneading the koji mold into steamed rice. Since handling the koij mold is vital to the quality of the liquor produced in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#4438838

31 May 2019

Master brewer of shochu is working the most important part of the process, kneading the koji mold into steamed rice. Since handling the koij mold is vital to the quality of the liquor produced in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.