Matsunoizumi Shuzo Selection

FLAGSHIP PRODUCTS

KU MA SHOCHU - WORLD -RENOW NED PREMIUM SPIRIT

Matsunoizumi Shuzo
松の泉酒造

Made using pure, natural water &binchotan charcoal

An old-fashioned ﬂavor
treasured by the community

Enjoy the pure ﬂavor of rice

TOKUBETSU SEISUI SHIKOMI SUIKYOMUSHI

MATSUNOIZUMISEISEN SUIKYOMUSHI

Binchotan charcoal is used to make thenatural water even better for making shochu.
It is light and clean, yet brimming with aromaand umami.

A daily drinker loved by the locals. Tastes
better with age, so one customer evenhad a collection of 200 bottles under his
floorboards.

This rare shochu is made from rice grownby Matsunoizumi. Its immaculate flavor is best
enjoyed on the rocks or with water.

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

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

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

Matsunoizumi Shuzo
THE HISTORY OF
KUMA SHOCHU

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

Abundant Water & Unique ClimateThe 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?

■ 169-1 Ue-kita, Asagiri, Kuma-gun, Kumamoto Prefecture■ Tel: 0966-45-1118■ https://www.matsunoizumi.co.jp

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: Traditional noren curtain outside the distillery.
Upper right: The popularity of shochu matured in oak,sherry, and brandy casks is increasing.
Left: Running water available for visitors to fill up bottles
to take home.
Right: Mt. Shiragatake visible from Matsunoizumi rice
fields. That's where the pure water indispensable forshochu making originates.

■ MATSUNOIZUMI SHUZO (Asagiri) ■A distillery loved by the locals,preserving tradition while innovating■ HISTORY

Abundant rice & quality water

Just off Route 219 in the town of Asagiri,Kuma County is a distillery that emanates
history. At its gate stands a cinnamon
tree that has silently stood guard over thedistillery since its founding. Matsunoizumi
was founded in 1875 when a rice and cloth
merchant named Bunsuke Matsuoka decided to use his rice to make shochu. Soon,

Matsuoka's shochu became well-loved inthe area. Originally this region was called
Hori no Sumi and had many wells fed bygroundwater flowing beneath the graniteof Mt. Shiragatake. "Matsunoizumi" got
its name from the first character of thefounder's last name (Matsu) and the word
for spring (izumi). This mineral-packed
groundwater is closely tied to the shochu'sidentity. The company was officially incor-porated in 1954, while the distillery was inits 6th generation of ownership. Nobuhiro
Matsuoka, the current president and toji,
is the 7th generation. Matsunoizumi's rice
fields behind the distillery have great viewsof Mt. Shiragatake, and its rice is used tomake shochu and is served at restaurants.

Left: There are rice fields behind the distillery where Matsunoizumi grows rice to this day. Center: They are in the process of dismantling the building they used touse to make koji, but currently it is in use as a storehouse. Right: Retro Western alcohol bottles circa 1969 used by members of the Kuma Shochu Association.

■ ABOUT US

Getting better all the time
In addition to their main vacuum-distilled offerings, Matsunoizumi also makes
aged atmospheric-distilled shochu, blendsof vacuum- and atmospheric-distilled
shochus, barley shochu, and more. Since
inheriting the role of toji, Nobuhiro "wants
to make better shochu each and everyyear" by keeping detailed data on theingredients, process, storage, and more.
Over half of the rice used for fermentation is Yamada Nishiki rice which is polished
to 60% to 70%, giving the shochu an unmistakable fragrance and crispness. Great
focus is also given to the koji, which has agreat impact on the shochu's flavor. Either
white koji or yellow koji is used dependingon the product, and the fermentation varies
depending the type of shochu. Yellow andwhite koji affect temperatures and watercontent in the rice, making koji production
especially nerve-wracking.
Suikyomushi, the toji's pride and joy,is made with Yamada Nishiki rice andfermented at a low temperature withyellow koji and ginjo yeast. It is made justlike a ginjo sake, before being distilled tobring the alcohol level higher. The elegant
aromas and delectable sweetness havemade it a fan favorite and a flagship product for the distillery. Even by doing thesame things year after year, Matsunoizumi's shochu production never stagnates.
Their dedication to the craft has kept thelove for their shochu alive.

Seventhpresident Nobuhiro
Matsuoka. Throughfamily ties, thefamous televisionpersonality
Teruyoshi Uchimura
was born and raised
at Matsunoizumi.

The shop also has a restaurant where customers
throng to for lunch. Meals are made with the samewater they use to make shochu. Shochu is alsoavailable for sale and tasting.