Hamada Shuzo Denzouingura: Where Tradition Meets Innovation in Shochu Crafting

About Hamada Brewery

Founded in 1868, Hamada Brewery has a storied history and three unique warehouses. Each plays a crucial role in maintaining and advancing the tradition and innovation of shochu production. These are "Denbeigura," which preserves Meiji and Taisho era recipes using traditional wooden pots, "Denzoingura," the headquarters factory that employs cutting-edge technology to produce high-quality shochu, and "Kinzangura," which recreates shochu made during the Edo period.

The Denzoingura Concept: Innovation

Located in Ichikikushikino, a city facing the East China Sea, Denzoingura is dedicated to pushing the boundaries of honkaku (authentic) shochu. The distillery embraces modern advancements at every stage, from fermentation to bottling and shipping, while drawing on the extensive expertise of master distillers and craftsmen.

To truly appreciate the innovation at Denzoingura, one must experience the taste of its shochu. Among its offerings, Kakushigura Mugi Shochu stands out as a remarkable example of the distillery's commitment to quality and tradition.

Kakushigura Mugi Shochu: A Fusion of Flavors

Kakushigura Mugi Shochu is a single-distilled shochu crafted from carefully selected barley and 100% natural spring water. Aged in oak barrels for three years, this shochu develops flavors reminiscent of a subtle Lowlands whisky. The nose reveals sweet vanilla notes, while the palate offers a rich, smooth experience.

When poured over the rocks, Kakushigura transforms, delivering a whisky-like experience with a unique shochu twist. The melted ice enhances the flavors, creating a delightful balance that appeals to both whisky and shochu enthusiasts. This exceptional shochu is a must-try for anyone seeking to explore the intersection of these two worlds.