EST. 1924
ちんぐ
Since 1924 — 壱岐市, Nagasaki
Omoya Shuzo, founded in 1924 by Kakuzo Yokoyama, brews GI Iki shochu from more than 90% Iki-grown ingredients in traditional clay pots, switching between white and black koji. Brothers run the house — Yuzo as shochu toji, Taizo as sake toji — and in 2018 they revived sake brewing on the island after some thirty years with their Yokoyama label.
Omoya Shuzo, founded in 1924 by Kakuzo Yokoyama, brews GI Iki shochu from more than 90% Iki-grown ingredients in traditional clay pots, switching between white and black koji. Brothers run the house — Yuzo as shochu toji, Taizo as sake toji — and in 2018 they revived sake brewing on the island after some thirty years with their Yokoyama label.
Iki barley and rice — 25%
Iki barley and rice — 25%
Rare Nagasaki-only barley variety — 25%
Rare Nagasaki-only barley variety — 25%
麦焼酎
白麹・黒麹ブレンド、5年以上熟成、アルコール25度