EST. 1959
島有泉
Since 1959 — 奄美エリア, Kagoshima
Arimura Shuzo is the only Amami kokuto (brown sugar) shochu maker on Yoron Island, begun as a distillery in 1947 and licensed in 1959. It brews Shimayusen with white and black koji, Thai rice and island groundwater, at 20 and 35 degrees.
Arimura Shuzo is the only Amami kokuto (brown sugar) shochu maker on Yoron Island, begun as a distillery in 1947 and licensed in 1959. It brews Shimayusen with white and black koji, Thai rice and island groundwater, at 20 and 35 degrees.
Kokuto shochu — 20%
Kokuto shochu — 20%
Black koji — 20%
Black koji — 20%
黒糖焼酎
35度