Fukano Shuzo Selection

FLAGSHIP PRODUCTS

KU MA SHOCHU - WORLD -RENOW NED PREMIUM SPIRIT

Fukano Shuzo
深野酒造

Brilliant fragrance andfruity ﬂavor

A satisfying drink only possible withatmospheric distillation and black koji

Matured in casks, amber-coloredhonkaku shochu

SAIBA

HOMARE NO TSUYUTOKI NO FUIN - KOHAKU

Pure rice shochu similar to sake, withginjo yeast and white koji. Elegant fragrance
and mild fruity flavor are the result oflow-temperature fermentation. Best servedon the rocks, with water, or mixed with soda.

Koji handmade with Hitoyoshi-Kuma rice,fermented in clay pots, atmospheric distilled,
and aged in clay pots. Satisfying pure rice
shochu with soft sweetness of rice and unique
black koji aroma.

Hand-fermented in pots and aged in casks
to make an amber, atmospheric-distilled
shochu similar to whiskey. Great on the rocks.

Ingredients: rice, rice koji
ABV: 25%
Distillation method: vacuum

Ingredients: rice, rice koji
ABV: 25%
Distillation method: atmospheric

Fukano Shuzo
THE HISTORY OF
KUMA SHOCHU■ 333 Gonoharumachi, Hitoyoshi, Kumamoto Prefecture■ Tel: 0966-22-2900■ https://www.shop-fukano.jp

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. The
frequent dense fog in the region allows
for fermentation and storage at relatively
low temperatures, which helps give Kuma

WHAT ISKUMA SHOCHU?

Ingredients: rice, rice koji
ABV: 30%
Distillation method: vacuum
Aged: 10 years

Shochu its refreshing aroma. The soft
water from the Kuma River system is idealfor 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.

Upper left: Working the koji by hand means workers
can observe and assure quality all the way to theend of the process. Upper right: Sherry, bourbon,
and whiskey casks line the walls of the storehouse.
Cask-aged shochu is becoming popular in places likethe U.S. Left: Shochu quietly waiting to be shipped.
Right: Shochu is stored in both large and small pots,
but vacuum-distilled shochu is usually stored in thebigger pots.

■ FUKANO SHUZO (Hitoyoshi) ■Using traditional clay pots & pushingatmospheric distillation to the limit■ HISTORY

Making almost 50 types of shochu

Located 5 minutes by car from the
Hitoyoshi Interchange, Fukano Shuzo
was founded in 1823 by Tokiji Fukano, anative of Kurume, Fukuoka Prefecture.
While visiting the Sagara domain to trade
rice as a merchant, he noticed Hitoyoshi's
pure waters and bountiful rice harvests
and decided to start making shochu here.
Initially, he made and sold miso and soy
sauce as well, but eventually narrowed

down his focus to shochu, and expanded
his client network throughout Japan. Currently, Fukano makes almost 50 types ofshochu. Most are rice shochu, but Fukano
makes potato and barley shochus as well.
There are two separate distilleries on theproperty: one for vacuum distillation, andone for atmospheric distillation.
The distillery that makes vacuumdistilled shochu is recognizable by its
more modern equipment. The popular
vacuum-distilled Saiba shochu uses whitekoji similar to that used for sake and isfermented at low temperatures, giving it auniquely fruity flavor and a fantastic ginjo
fragrance. It has received many awards,
such as first place in the rice shochu
category of the 2018 National Autumn
Sake Competition and the gold medalfrom Kura Master Awards 2021 in the rice
shochu category.

■ ABOUT US

Using century-old clay pots
The current president, Seiichi Fukano,is the seventh president and was the one
who started using traditional earthenware
pots to make shochu about 20 years
ago. There was a time when the distillery
stopped using these century-old pots, butFukano brought them back, explainingthat he "wanted to make a discerning
atmospheric-distilled rice shochu thatwould never get old."
The earthenware pots are ceramic andtherefore are porous and can breathe,
which helps accelerate maturation evenduring fermentation, resulting in a mild-flavored shochu with few off-flavors. Furthermore, because the pots are buried in theground, they aren't affected by suddenchanges in temperature. Doing first andsecond fermentation by hand in clay pots islabor intensive for an atmospheric distilled
shochu, making it truly unique even in
Hitoyoshi-Kuma. Because it can be madein low volumes, Fukano can do small-batch
shochus made with special local ingredients.
Fukano also began exporting theirshochu overseas beginning around 10years ago. In particular, Toki no Fuin Kohaku, which is brewed in pots then agedin oak and sherry casks, has been gaining
popularity in America.
Fukano preserves its history and culture
while positioning itself to take on new
challenges, resulting in a multitude of truly
unique shochus.

"We want to preserve what time has
proven to be goodeven as we makenew things," states
7th president Seiichi
Fukano. He also has
great expectations
for the flexibility andambition of the next
generation.

Above: Each pot holds 500 liters. Pots like these are nolonger produced, so Fukano takes care of them so they
last a long time.
Below: Fukano uses Kyushu rice exclusively and even thekoji is made with Tachiaoi rice grown in Hitoyoshi-Kuma.

Many distillery tour guests become loyal fans of
Fukano, which also sells its shochu online. Fukano
is supposedly planning to release 20- and 40-year
atmospheric distilled shochu in the future.