Kameman Junmaigenshu Arabashiri

Geographically surrounded by the kingdom called Kagoshima of potato shochu and Kumajinyoshi of rice shochu, the climate is the last minute environment for sake brewing, but the southern tip is adjusted by adding a large amount of mash (moromi) temperature. We use the unique method of "preparation" to make sake brewing unique to tropical countries. The taste is characterized by a rich taste that spreads the rich flavor and depth after fluffy rice sweetness, and has a strong flavor that accepts rich dishes. Until now, the construction was left to the migrant brewer and seasonal labor brewers, but the next fourth generation, which has been trained and returned in Tochigi Prefecture, has been a member of the employee, and is satisfied with our customers based on the new beliefs of warmth. We have strict handicap to make a cup that we can do, and continue to challenge adversity.