Torikai Shuzo (鳥飼酒造)
Torikai Shuzo is a distillery in Kumamoto Prefecture, known for Torikai. With a history of over 400 years, this distillery is renowned for its rice shochu 'Torikai', celebrated for its gorgeous ginjo aroma. KIKI lists one of its bottles.
AI-compiled from public information, not checked by the brewery.
Key facts
| Name | Torikai Shuzo (鳥飼酒造) |
|---|---|
| Location | Kumamoto Prefecture |
| Makes | Shochu |
| Website | torikais.com |
What kind of distillery is it?
History
Rooted in a family dating back over 400 years, the house has brewed shochu since the Edo period. In 1973, 13th-generation Kazunobu Torikai took over, releasing 'Ginka Torikai' in 1994 after 15 years of research, and later building the Sozu Distillery in 2000.
What makes it distinct
| Water | Pristine natural water sourced from company-owned forest along the Sozu River, protected under strict environmental preservation. |
|---|---|
| Ingredients | Uses sake brewing rice such as Gohyakumangoku polished down to 58%. |
| Yeast | Employs yellow koji and house-cultured ginjo yeast, which is unusual for shochu production. |
| Style | Ferments mash at low temperatures for 50 days before low-temperature vacuum distillation, crafting a ginjo sake-like aroma. |
| Master brewer | Led by president and master distiller Kazunobu Torikai, the team conducts extensive laboratory research to continually refine quality. |
Visiting
Brewery tours, direct-sale shop, and tasting bar are not available.
Bottles from this distillery
| Bottle | Type | Per 720 ml |
|---|---|---|
| Torikai Ginko Rice Shochu鳥飼 吟香 | Rice shochu | ¥2,200 |