Daimaō: Finest

An extra-long cask-aged shochu created with kogane-sengan sweet potatoes and white koji in fermentation. Its condensed viscosity and sweetness, and oak barrel-laden flavor provide a perfect harmony.

A fine honkaku shochu where the fermentation process uses Kagoshima’s sweet potatoes and yellow koji. This is a spirit that is made with special care at our original Denbeegura distillery, opened in 1868. Time honored, strictly traditional methods ensure a taste of tradition. These include the use of uniquely scented yeast, fermentation in crocks, distillation in wooden casks, and storing in crocks. The extra-long aging process of over ten years produces a well-matured aroma and a gentle, rich flavor with a long finish. Neat or on the rocks is the way.