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美鶴乃舞 MIZU SHOCHU


TRADITIONAL JAPANESE SHOCHU,

HANDCRAFTED AND SINGLE DISTILLED IN

ARITA, JAPAN BY THE 宗政酒造

MUNEMASA SHUZO CO.

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美鶴乃舞 MIZU SHOCHU


TRADITIONAL JAPANESE SHOCHU,

HANDCRAFTED AND SINGLE DISTILLED IN

ARITA, JAPAN BY THE 宗政酒造

MUNEMASA SHUZO CO.

SINGLE DISTILLED, CRAFT SHOCHU

Mizu Shochu 美鶴乃舞 is handcrafted and single distilled in the traditional Japanese way, and follows the honkaku 本格焼酎 style of production, meaning ‘genuine, authentic’ shochu. Limiting the distillation to a single pass preserves the naturally occurring flavors and aromas. With each additional pass – most common spirits are distilled at least two times – the more neutral and flavorless the spirit becomes. It is the time-honored Japanese practice to distill the moromi ‘mash’ only one time in order to capture and highlight the true essence of the raw ingredients. The result is a more natural taste that is complex, earthy and exquisite. It is a celebration and a tribute to the purity of nature and the flavors of the harvest.

These original, authentic methods of shochu production date back to the 16th century and took root in the mountain villages and lush valleys of Kyushu in southwestern Japan. It is here in Kyushu, in the small town of Arita in Saga Prefecture, where the Mizu Shochu 美鶴乃舞 is produced.


Stainless steel pot still at the Munemasa Shuzo Co., Arita, Japan.

Stainless steel pot still at the Munemasa Shuzo Co., Arita, Japan.

Click here for interactive map feature.

「美鶴乃舞(みずのまい)」は、佐賀有田黒毛山の清らかな水と佐賀県産二条麦「煌」を原料に佐賀の自然と伝統がつくりだす佐賀の本格焼酎。昔ながらの製法でていねいに蒸留された一滴。35度という高アルコール度数であるにもかかわらず、軽快でクリアな味わいで、甘みもかすかにある。素材の持ち味を最大限に抽出した、清らかで品がありながらも生き生きしたテイストを、「美しい鶴の舞」にたとえ、「美鶴乃舞」と命名。2013年の発表早々、蒸留酒の最高峰を決めるニューヨーク国際ワイン&スピリッツ大会において、栄えある「ダブル・ゴールド・メダル」に輝く。

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A TRIBUTE TO SHOCHU OF OLD


A MORE CONCENTRATED SHOCHU FOR

GREATER COMPLEXITY AND BODY.

70 PROOF (35% ALC/VOL)

A TRIBUTE TO SHOCHU OF OLD


A MORE CONCENTRATED SHOCHU FOR

GREATER COMPLEXITY AND BODY.

70 PROOF (35% ALC/VOL)

HIGHER PROOF, GENSHU STYLE

At 70 proof (35% alc/vol) Mizu Shochu 美鶴乃舞 is more concentrated like shochus of old to enhance the subtle complexities, body and finish. While more mainstream shochus of today are diluted down to 50 proof, master distillers Hirofumi Okoba and  Shinji Wada maintain the tradition of a higher alcohol shochu in appreciation of the past, and the purity of our locally sourced ingredients.

This style of shochu better expresses the quality and depth of the genshu, the 'undiluted' heart of the spirit, and offers greater versatility for a variety of drinking methods and occasions. At 70 proof it is stronger, yet pure, remarkably smooth and tasty; a shochu for sipping that can be enjoyed neat, on the rocks (we recommend large ice), or with the addition of hot water (oyuwari) or cold water (mizuwari). With its higher proof, it is also a shochu well-suited for cocktails and is the ideal spirit to compliment exotic ingredients of the Far East, or put an unexpected twist on the Western classics.


Toji (Master Distiller) Hirofumi Okoba samples fresh genshu.

Toji (Master Distiller) Hirofumi Okoba samples fresh genshu.

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CREATIVITY & KODAWARI


FROM THE BIRTHPLACE OF JAPANESE PORCELAIN

COMES A NEW TRADITION OF ARTISTRY,

INNOVATION AND CRAFTSMANSHIP.

CREATIVITY & KODAWARI


FROM THE BIRTHPLACE OF JAPANESE PORCELAIN

COMES A NEW TRADITION OF ARTISTRY,

INNOVATION AND CRAFTSMANSHIP.

THE MUNEMASA SHUZO CO.

Mizu (the moniker for 美鶴乃舞, Mizu-no-mai) is proudly produced by the Munemasa Shuzo Co. of Arita, Japan. As a young distillery, established in 1985, we find inspiration in a 400-year legacy of artisanship that defines the character of our small town known best as the birthplace of Japanese porcelain crafts. The skilled artisans of Arita are a source of great pride, and are devoted to the principle of kodawari, the notion of continuous improvement towards perfection. While paying tribute to the traditional methods of shochu production, we aim to deliver unprecedented creativity and innovation, artistry, and strive to constantly offer finer and unexpected shochu experiences that delight our customers.

Over 120 years ago, the Munemasa family opened a small sake brewery and shop in Hiroshima, but the devastation of WWII forced the brewery to close. A yearning to return to our family's roots inspired the move to Arita, an ideal locale for shochu production given the pristine waters and rich farmland.


The Munemasa distillery in Arita, Japan. Est. 1985.

The Munemasa distillery in Arita, Japan. Est. 1985.

Stirring the first moromi (mash) of koji rice, water and yeast. This is the start of the fermentation.

Stirring the first moromi (mash) of koji rice, water and yeast. This is the start of the fermentation.


【酒 創 豊 世】私達にとって最も大切なことは、新たな発想と行動で、お客様とともにわくわくできる革新的な商品・ザービスを創造することです。酒創りを通じて、世の中に新しい酒文化と豊かさと感動を提供します。

宗政家の先祖は戦国大名・毛利元就の出身地だった広島県安芸高田市で120年まえから酒蔵を代々営んでいたが、激動の幕末を経て明治に至る動乱の中で途絶えたと伝えられてきた。広島県酒造組合の保存資料も1945年の原爆投下で消滅しており、詳細は不明だが、かつて先祖が営んでいた「幻の酒蔵」を復興させるため、宗政酒造は佐賀県西有田し(現有田町)で1985年に創業。当初は伊万里市に建設した工場で酒造りを始めた。
「お酒を通じた幸福の創造」、「手造りにこだわった本物の酒造り」を追求し、また多くの方に宗政酒造の酒造りにふれて頂けるよう、2002年3月に400年の歴史を育む陶磁器の里「有田」の地、有田ポーセリンパーク内に観光酒蔵として施設を拡充。お客様にお越しいただくことが有り難く、十分に楽しんで頂き、思い出や学び、感動なども持ち帰って頂きたいと願い地元の方々と一体となり、有田・佐賀を国内外にアピールしている。

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HARMONY: LAND, FARMER, DISTILLERY


CRAFTED ENTIRELY FROM OUR LOCAL HARVESTS

AND WATERS. 100% SOURCED FROM WITHIN

SAGA PREFECTURE.

HARMONY: LAND, FARMER, DISTILLERY


CRAFTED ENTIRELY FROM OUR LOCAL HARVESTS

AND WATERS. 100% SOURCED FROM WITHIN

SAGA PREFECTURE.

THE HARVEST & SOFT WATERS OF SAGA

We take great pride in celebrating local flavors, the harvests, and the bounty of nature. In doing so, we maintain a centuries-old tradition in that all of our ingredients are sourced from nearby farms. This is attributed to our unique bond with the growers of Saga prefecture, and our motto of “creating harmony between the land, farmer and distillery”.

Master distiller (toji) Hirofumi Okoba’s relationships with the local farmers runs deep as his own roots can be traced to a small family farm just outside of Arita. Okoba maintains close friendships with many of the growers and believes that “shochu is something we make together” from the farm to the finished bottle.

Saga Prefecture is ideal for both barley and rice cultivation, with the barley growing through the spring, then replaced with rice, which is often grown on the same plots throughout the summer months into early fall.


Two-rowed barley at the time of harvest in Saga, Japan.

Two-rowed barley at the time of harvest in Saga, Japan.

The waters of Black Hair Mountain.

The waters of Black Hair Mountain.


Many believe that water is the essence of shochu. We use only the pure waters of Kurokami-yama (Black Hair Mountain), which are exceptionally soft and add texture and a delightful mouthfeel to our shochu. Just to the east of Arita, the mountain is a place of pristine natural beauty.