Nasu Shuzojo Selection

FLAGSHIP PRODUCTS

KU MA SHOCHU - WORLD -RENOW NED PREMIUM SPIRIT

Nasu Shuzojo
那須酒造場

Highly fragrant &a refreshing ﬂavor

Classic Red:The Original Nasu Flavor

Shochu purists rejoice!
Atmospheric distillation at its best

KUMA NO IZUMI (BLUE)KUMA NO IZUMIKAMETSUBO-JIKOMI (RED)KUMA NO IZUMI GENSHU

The sole vacuum-distilled shochu from thisatmospheric distiller. Highly fragrant witha refreshing flavor, makes a great palatecleanser during a meal.

Hand-crafted shochu made from Kuma rice
and distilled under atmospheric pressure, fora traditional shochu with old-fashionedflavor. Awarded a special prize at theKumamoto Sake and Shochu Awards for 16
consecutive years.

Full-strength Kuma no Izumi, bottled withno added water. Enjoy the full flavor of thisshochu, made with exacting standards inearthenware jars.

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

Ingredients: rice, rice koji
ABV: 25%
Distillation method: atmosphericIngredients: rice, koji
ABV: 41%
Distillation method: atmospheric■ 695 Kume, Taragi, Kuma-gun, Kumamoto Prefecture

Nasu Shuzojo ■THE HISTORY OF
KUMA 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 allowsfor fermentation and storage at relatively
low temperatures, which helps give Kuma

WHAT ISKUMA SHOCHU?

Tel: 0966-42-2592

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.

Upper left: The distillery and shop nestled in their tranquil ruralsetting. Upper right: Washing rice in a tub with handmade
tools. A rarity in modern shochu making. Left: Adjusting thetemperature and moisture content of the steamed rice. Nasu
uses only Hitoyoshi-Kuma table rice. The ideal condition forrice varies depending on the outside temperature, humidity,and even the size of individual rice grains. Right: Steamed riceand water are added to jars in which the first fermentation has
been completed in order to begin the second fermentation. Thetemperature is controlled to make sure it is correct.

■ NASU SHUZOJO (Taragi) ■Traditional techniques over 100 years old,
all to preserve quality shochu■ HISTORY

An irreplaceable part of local life

Nasu Shuzojo is located along the upper
Kuma River, where stone distilleries standamong the tranquil rural setting of Taragi.
Toraji Nasu moved to this land blessedwith pristine waters and abundant rice,then founded this shochu distillery in 1917.
The mantle of ownership was passed onto
Toraji's son, who died young after being
drafted into the war. Instead it was his wife,

Mitoshi, who worked steadfastly with help
from the toji to keep Nasu Shuzojo alive.
The distillery's quality-focused, family-operated business returned in full force withthe homecoming of the third-generation
head after he obtained his brewer certification in Tokyo.
Nasu focuses on atmospheric distillation. The red label version of its signature
Kuma no Izumi brand is made using
traditional techniques handed down sincethe distillery's founding. Until the shift tovacuum distillation and the subsequentevolution of widespread distribution, it
was primarily sold locally. The locals sharevarious intriguing tales related to enjoying
this shochu, like saying they know it istime to drink when the moon comes out
or when a typhoon causes flooding. Theseillustrate how shochu is an invaluable partof the lives of people in the area.

Left: Distillery founder Toraji Nasu. Center: Since its founding, Nasu has focused only on its Kuma no Izumi line of shochu.
Right: The distillery in 1988, before being remodeled■ ABOUT US

Actively engaging in new challenges
On a near-freezing winter morning,well-worn wooden tubs and barrels, stirring oars and the like line the storehouse.
Among them, cleaning the rice with hisbare hands, stands the fourth-generation
head, Yusuke Nasu. He hefts a handmadepole and plunges it loudly again and again
into the massive wooden tub full of waterand rice, mixing from the bottom of thetub and back up. The rice cleaning, koji
preparation, and first and second fermentation processes are all done by hand.
Feeling the product, checking the smell,and sharpening his five senses to guidehis work; it's almost as if he is in constantconversation with the shochu.

For their standard shochu, it is aged forat least three years in a tank until it matures
into a fine balance of rich, sweet, and mildflavors. While he follows tradition when
making shochu, Yusuke Nasu also enjoys
testing out new things. Spirit-peddlers
with an eye for quality throughout Japan
carry his products. Atmospheric distillation
gives the shochu a rich, full flavor, so many
people are hooked with their first sip. This
dedication to over 100 years of tradition issure to continue long into the future.

"I want us totry new things
while continuing
to make delicious
shochu that weourselves would
want to drink," says
fourth-generation
head Yusuke Nasu.
The distillery
also makes small
batches of custom
shochu made withingredients brought
in by collaborators.

Nasu Shuzo makes koji using the futa koji method, inwhich koji rice is allowed to develop for a full day andnight on a large bed, and then moved to wooden,
lidded shelves, and left to sit for an additional day
and night. Although this is tremendously time-consuming, it allows for the creation of exceptionallyhigh quality koji.