Shochu ASAGIRI NO HANA

Key to Takata Shuzojo's success is the superb carnation yeast (dianthus superbus). Professor Hisayasu Nakata of Tokyo Agricultural University was the first to successfully isolate yeast from wild flowers.

Future Takata fifth generation belonged to same research laboratory, which led to the use of this new yeast in his family's shochu. This yeast was intended for use in sake, but controlling temperature, humidity and interactions with domestic yeasts proved difficult, and final product was not ready until 2003. It was released under the name Asagiri no Hana, after distillery's neighborhood.

It has a rich aroma of ginjo and flowers, and tastes like fresh sake. "Asagiri no Hana" is therefore a Kuma Geographic Identity shochu made with dianthus (superb carnation) flower yeast. Floral carnation language is "always love, pure love". Nose is floral, but not overpowering, with a scent of sweet rice, pear and melon, slightly sweet and warming. Light floral scent creates a sensation of freshness.

Aroma is rich, beautiful and pleasantly sweet. Palate is extremely rich and balanced, soft, with fresh, fruity, floral accents. Texture is unctuous.

- Enjoy with ice cubes or sparkling water. - Cut with spring water (3/5 shochu, 2/5 water)