EST. 1868
千鶴
Since 1868 — 出水エリア, Kagoshima
Kami Shuzo, founded in 1868, still ferments in clay pots buried in the ground, in the traditional Kagoshima way. With spring water of the Shibi mountains and select sweet potatoes, its Chizuru aims at a deep flavour of fragrant richness and refined sweetness.
Kami Shuzo, founded in 1868, still ferments in clay pots buried in the ground, in the traditional Kagoshima way. With spring water of the Shibi mountains and select sweet potatoes, its Chizuru aims at a deep flavour of fragrant richness and refined sweetness.
Imo shochu
Imo shochu