Hayashi Shuzojo Selection

FLAGSHIP PRODUCTS

KU MA SHOCHU - WORLD -RENOW NED PREMIUM SPIRIT

Hayashi Shuzojo
林酒造場

Flagship shochu thatpairs excellently with Western foodA 3-year genshu
overﬂowing with rice ﬂavor

A refreshing & smoothhonkaku shochu

GOKURAKU
ATMOSPHERIC DISTILLED

GENSHU GOKURAKU

GOKURAKU
VACUUM DISTILLED

Gokuraku dates back to the Edo period.
Genshu Gokuraku is diluted to 25% andbottled. A full-bodied shochu with big flavorsthat pair well with Western dishes. Available
in 35% as well.

Ingredients: rice, rice koji
ABV: 25%, 35%
Distillation method: atmospheric
Aged: 3+ years

This genshu is atmospheric distilled andaged for 3 years to fully draw out the flavorof the rice. Enjoy the unique sweetness, crisp
aftertaste, and fragrance of this aged shochu.

Ingredients: rice, rice koji
ABV: 39 - 44%(changes year to year)
Distillation method: atmospheric
Aged: 3+ years

Hayashi Shuzojo
THE HISTORY OF
KUMA SHOCHU

Ingredients: rice, rice koji
ABV: 25%
Distillation method: vacuum
Aged: 3+ years■ 3092 Shitajo, Yunomae, Kuma-gun, Kumamoto Prefecture■ Tel: 0966-43-2020■ https://www.gokuraku-shochu.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?

A robust, fruity fragrance paired with asmooth, distinguished taste. Although best
described as refreshing, its rich flavor isdeeply satisfying. Best served with soda orwater.

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 moss-covered stone wall conveys thebrewery's long history. The Miyako River, a branch ofthe Kuma River, runs right next to the brewery.
Upper right: The buildings on the property have been
expanded and renovated through the centuries.
Left: Stone koji room.
Right: Distilled shochu is bottled after being matured inenamel tanks, clay pots or casks. Standard shochu agesfor 3+ years, vintage shochu can go 30 years or more.

■ HAYASHI SHUZOJO (Yunomae) ■The joys of moderation,a shochu steeped in oral tradition■ HISTORY

A temporary residence for a lord

Hayashi Shuzojo supposedly obtained
a shochu distilling permit around 400years ago when it was a temporary home
for the lord of the Sagara domain. This issubstantiated by a memorial tablet of the
distillery's ancestors dated to 1682, but thelack of other records makes it difficult toknow for sure. Apart from shochu, Hayashi
originally made sake and miso as well, andoperated the distillery as a teahouse when
the lord was out. Hayashi was supposedly
also called "Maruju-san" after the rice
shochu called Maruju they were producing.
Because of the company's long history,
many things are unclear.
However, what we know for sure isthat 15 generations later, Hayashi still
makes rice shochu, and their main productis called Gokuraku, meaning "ultimate
enjoyment." The 11th-generation ownergave it this name, meaning "shochu is theultimate enjoyment," but because he didn'tlike excessive drinking, he added "drink inmoderation to maintain your health" on
the bottle as well. With the introduction of
vacuum distillation in the 1970s, Hayashi
began selling two kinds of shochu (vacuumand atmospheric distilled) made from Hinohikari rice grown in Hitoyoshi-Kuma andKumamoto Prefecture and groundwaterfrom the Ichifusa mountains.

Left: Before starting the production process each year, employees offer rice, fish, and sake to the gods enshrined near the brewery to pray for safety.
Center: This memorial tablet to an ancestor is one of the few ways to trace the company's history.
Right: The Maruju (㊉) sign is engraved in many tools. There are differing stories regarding its origin, but none are definitive.

■ ABOUT US

The unique flavor of spring shochu
Many Kuma Shochu distilleries ferment
in December or January when it is cold
because it is easier to control the temperature of the mash. However, Hayashi does
its fermentation when it is warmer at theend of February through May. Although it
requires careful attention to maintain themash, because yeast generates more aromatic compounds at lower temperatures,
working when it is warm keeps the aromas
from being overpowering. This resultsin Gokuraku shochu that is full-flavored
and aromatic, with the proper sweet andsavory aspects of rice, and ending with aclean finish. Each bottle strikes the idealbalance of light yet rich flavor.
Gokuraku has always had a special placein the town of Yunomae, but the 15th president decided to look further afield andbegan exporting shochu to Europe andSingapore. Moving forward, they plan toexpand further into areas like Vietnam andChina.
Hayashi wants to make a shochu thatworks as both an aperitif and a digestif.
They hope Hayashi shochu will provide
happiness from the beginning of the meal
to the end.

Yasuhiro Hayashi,
the toji, is theyounger brother ofthe 14th presidentof the company,
Nobuhiro Hayashi.
In order to maintainthe brewery's
famous flavor, heplays an importantrole in supportingthe 15th president,
Atsuko (Nobuhiro'swife), and hisnephew Kohei.

Even as they work to protect their legacy, they arealways looking to push forward in new ways.
Hayashi is working on projects to help get the wordout about Kuma Shochu, including a bottle designcompetition and converting waste oils from making
shochu into soap.