Miyamoto Shuzojo Selection

FLAGSHIP PRODUCTS

KU MA SHOCHU - WORLD -RENOW NED PREMIUM SPIRIT

Miyamoto Shuzojo
宮元酒造場

Extended aging in oak barrels yields
amber color and sweet aromas

Flagship shochu
aged for 5 years

Enjoy the mellowness produced by aging
and the aromas of atmospheric distillation

KYUDAIME MIYAMOTOKYUDAIMEKYUDAIME JOATSU

Aging base Kyudaime spirit on oak for long
periods yields whiskey-like color and sweet,rich aromas. It's an exceptional drink that
goes down smoothly and is great on the rocks
or with water.

The subtle flavor of the ingredients shines
through. Great mouthfeel, a well-balanced
flagship shochu. Enjoy the refined flavorsthat come from 5 years of aging, either on
the rocks or with hot water.

Made with 100% Hinohikari rice cultivatedunder contract for brewing. Aged for 10 years.
Unique aromas of atmospheric distillation,smoothness from aging, and a refined,easy-to-drink flavor.

Ingredients: rice, rice koji
ABV: 35%
Distillation method: vacuum
Aged: 10+ years

Ingredients: rice, rice koji
ABV: 25%
Distillation method: vacuum
Aged: 5 years

Ingredients: rice, rice koji
ABV: 25%
Distillation method: atmospheric
Aged: 10 years

Miyamoto Shuzojo
THE HISTORY OFKUMA SHOCHU

Kuma Shochu: Born from the History,
Climate & Culture of Hitoyoshi-Kuma

Abundant Water & Unique Climate
The Kuma Valley is located at the southernmost tip of Kumamoto Prefecture,
deep in the mountains of Kyushu. The
cool waters of the Kuma River—famed for
its rapids—nourish the fields, while thevalley's distinctive climate and significant
temperature variations create one of theprefecture's prime rice-growing areas. Thefrequent dense fog in the region allows
for fermentation and storage at relatively
low temperatures, which helps give Kuma

WHAT ISKUMA SHOCHU?

■ 1662 Kurohiji, Taragi, Kuma-gun, Kumamoto Prefecture■ Tel: 0966-42-2278

Shochu its refreshing aroma. The soft
water from the Kuma River system is ideal
for shochu making and helps enhance
the gentle sweetness of the rice. The richaroma and deep flavor of Kuma Shochu
can only be produced in the HitoyoshiKuma region.

Tradition & Evolution

Rice shochu production in the Hitoyoshi-Kuma region is believed to havestarted about 500 years ago. Distillation

techniques were supposedly brought overthrough trade with southeast and continental Asia. Today, 27 distilleries preserve
the traditional techniques honed by theirpredecessors, offering a variety of flavorsthat have evolved over time.
In 1995, Kuma Shochu was designatedas a Geographical Indication by theNational Tax Agency, establishing it as aworld-class shochu brand and attracting
attention from around the globe.

■ Must be made with rice (including rice koji) grown in Japan■ Mash must be made with Hitoyoshi-Kuma water and shochu must be distilled in a pot still and bottled in Hitoyoshi-Kuma.

You must be �� or older to drink. Do not drink and drive.
Drinking alcohol during pregnancy and breastfeeding may aﬀect the development of the fetus or infant.
Drink in moderation. Please recycle.

Top right: The distillery stands protected from theKuma River by an embankment. The spacious grounds
are home to numerous aging tanks. The old brickboiler they used to use still stands within the distillery.
Top left: Making koji in the koji room. The koji tables
have been in use for around 80 years.
Left: Distilling is still done using traditional tools.
Right: "Delicious shochu comes from delicious rice"is the fundamental idea here. Miyamoto cares deeply
about the ingredients it uses.

■ MIYAMOTO SHUZOJO (Taragi) ■Preserving traditions, pursuing quality,
building an independent sales network■ HISTORY

Everything done by hand
An exterior wall at the Miyamoto
Shuzojo distillery reads "Making Distiller
Traditions." Founded over 300 years ago
as a general store, Miyamoto was granted
permission to make shochu in 1810 by Lord
Sagara Yorinori, 32nd head of the Sagara
family. As the second oldest Kuma Shochu
distillery, Miyamoto has a long history andcontinues to uphold four traditions: makingkoji in a stone koji room, steaming rice inwooden barrels, brewing in clay pots, andtraditional single distillation. Locals affectionately call Miyamoto Shuzojo "Chaya"(tea house), a name that remains fromits founding days. This historic nickname
is preserved as the brand name of Miyamoto's Chaya barley shochu.
Miyamoto's flagship Kyudaime brand

was first made in 1994. Kyudaime is madewith table rice, and spends five years
aging in ceramic kame jars before bottling.
Multiple variations of Kyudaime havebeen made, like Kyudaime Miyamoto thatis aged in oak casks and Kyudaime Kame
Chozo that is aged even longer in kamepots and sold in limited quantities everyJuly.

Left: Many documents, like this family tree, are from Miyamoto’s days as a general store and tell the history of the company. Center: In 1971, the entire settlement wasrelocated due to construction of a levee. Right: A monument on the property tells the history of the Miyamoto family.

■ ABOUT US

Available only at good liquor stores

Kyudaime is made with Kumamoto
table rice grown under contract. Early inthe mornings during brewing season, thesweet-smelling steam from the rice cooking
in wooden barrels spreads throughout theneighborhood. Everything is done by hand:
the head brewer checks the temperature of
the rice before bringing it to the koji room,
where the koji is carefully mixed. The total
production volume is limited, and sincemost is put aside to be aged to enhance its
flavor, the final amount shipped is small.
Most shochus produced at Miyamoto Shuzojo are hard to find.

Miyamoto also doesn't sell throughwholesalers, and instead their shochus
are only available at authorized retailers.
The distillery does not sell online either,so designated stores are the only place
you'll find Miyamoto shochu. The 10th generation president has spent years travelingthroughout Japan and visiting retailers inorder to build strong relationships, which
has allowed him to maintain stable pricing
for his shochus. Miyamoto is confident
in his products, knowing that if you careabout your ingredients, put in the time andeffort, and consistently improve quality,
the customers realize and appreciate what
you make.

High quality
table rice issteamed in wooden
barrels. Whenthe breezes blow,
the entire neighborhood is envelopedin the sweet scentof cooking rice.
Miyamoto believes
in making things byhand and avoiding
mechanization.

The primary brewing process done in ceramic jars
takes about a week. The secondary fermentation
takes about two weeks.