Nishihira Honke

The traditional three-stage semi-koji method is the basis of the brewing process, and all processes are done by hand.The distillation equipment used by Nishihira Honke is called a variable three-way valve distillation equipment and is very distinctive. This variable three-way valve can create a refined aroma and rich flavor by manipulating three lyne arms.Craftsmen spend a lot of time and effort to produce shochu by hand, which enhances the original flavor of brown suger shochu and gives it a sweet taste. Brewery tours and tastings are not available.