Nishi Shuzo is located on the southern Island of Kyushu, in the Kagoshima Prefecture. They are a relative newcomer to sake production but have been distilling shochu on the island since 1845.
Kyushu is much warmer than most of mainland Japan. Many centuries ago, the people here produced sake until the invention of distillation. The island shifted to distilled shochu production due to the subtropical climate – sake is traditionally brewed during the cold winter months on the mainland to reduce the risk of harmful bacteria ruining the sake. Now with modern means to control the heat and humidity inside the brewery, high quality sake has returned to Kyushu.
Sell Sheets
Tenbu Junmai
Tenbu Junmai Ginjo