A classic rice shochu from Kuroki Honten distillery, Yamasemi is named after Kingfisher birds often spotted along the mountain streams around the distillery. Fermentation is done using a proprietary in-house yeast and natural spring water, and with rice grown on the distillery’s own rice fields. Aged in traditional kame clay aging pots to create a mellow, smooth and buttery spirit, mildly savory and smoky. Excellent served over ice or with a splash of water, reminiscent of fine sake.
Kuroki Hoten has exclusively producing shochu since 1885. They have established themselves as a trailblazer in the industry by introducing many critically acclaimed shochu such as the aged barley shochu Kodoku no Hyakunen (literally “One Hundred Years of Solitude”) one of the most well known and sought after barley shochu in the world.
The company motto “shochu-making is agriculture” informs everything they do. They take great pride in growing all the ingredients for their shochu themselves on their own organic farms, even using the byproducts of shochu distillation in fertilizer to continue the cycle. Each shochu they produce retains the true character of the base ingredients and natural flavors of the Miyazaki soil and landscape they come from.