Rice shochu

Tadashi Ujino is the creator of Nakamura and supported the brewery during its most important period from the middle of the Showa era to the Heisei era. He made rice shochu only once 20 years ago and let it sit quietly for 20 years.
This was the only rice shochu I had before and after.
The taste of the 42% unprocessed sake, which has been condensed to 36% over time, is strong and has a mellow sweetness and flavor of rice.

Sake brewery

有限会社中村酒造場