EST. 1897
純黒
Since 1897 — 指宿エリア, Kagoshima
Tamura, founded in the Meiji 30s (circa 1897), is a traditional kura that still runs its first fermentation in clay pots over a hundred years old, brewing imo shochu with black koji and local ingredients. Visits are possible in the production season (9:00–15:00, contact ahead).
Tamura, founded in the Meiji 30s (circa 1897), is a traditional kura that still runs its first fermentation in clay pots over a hundred years old, brewing imo shochu with black koji and local ingredients. Visits are possible in the production season (9:00–15:00, contact ahead).
Imo shochu, black koji
Imo shochu, black koji