川越
Kawagoe Shuzojo, founded at the end of the Edo period in Kunitomi, brews by the experience and instinct of nineteenth-generation toji Masahiro Kawagoe. Taisho-era clay pots set into the ground still hold the mash, atmospheric distillation keeps the potato and rice character intact, and every bottle is filled, checked and labelled by hand. Just three labels, sold only through trusted merchants; no tours.
Kawagoe Shuzojo, founded at the end of the Edo period in Kunitomi, brews by the experience and instinct of nineteenth-generation toji Masahiro Kawagoe. Taisho-era clay pots set into the ground still hold the mash, atmospheric distillation keeps the potato and rice character intact, and every bottle is filled, checked and labelled by hand. Just three labels, sold only through trusted merchants; no tours.