Materia primaMateriales tradicionales
Kuma Kome-Shōchū (Rice Shōchū GI)
球磨米焼酎 (球磨米焼酎)
Por qué hacer sourcing en Japón
Kuma Shōchū GI (MAFF, 1995); 28+ small distilleries in the Kuma region; rice-base distinct from imo / mugi / soba shōchū.
Spec clave
Alcohol 25-35%; rice-base light floral profile; Kuma kome-koji terroir.
Producto final típico
Premium retail spirit, fine-dining hospitality, B2B beverage-OEM ingredient.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- Beverage: per supplier; ingredient: 1–10 kg lees / 1–10 L distillate
- Plazo típico
- 6–10 weeks (ingredient)
- Regiones de origen
- Kumamoto (Hitoyoshi-Kuma district)
- Categoría
- Materiales tradicionales
- Temporada de cosecha
- Year-round (continuous fermentation; rice harvest October – November)
- Estado regulatorio en Japón
- Kuma Shōchū GI (MAFF, 1995); MHLW alcoholic-beverage rules
- Nombre japonés
- 球磨米焼酎
- Romaji
- 球磨米焼酎
Sobre este ingrediente
Rice-based honkaku shōchū produced exclusively in the Kuma region of Kumamoto. One of Japan's GI-protected honkaku shōchū origins (alongside Kagoshima imo, Iki mugi, Ryukyu awamori, the existing batch entries). 28+ Kuma distilleries operate in this small region, all distilling rice with kome-koji starter. Distinguished by characteristic floral, light profile from the rice base. Distinct from existing shōchū entries (imo, mugi, soba) and awamori-extract.
Estado regulatorio
| Japón | Kuma Shōchū GI (MAFF, 1995); MHLW alcoholic-beverage rules |
|---|---|
| Unión Europea | Spirit import; CN 2208; GI under EU-Japan EPA |
| Estados Unidos | TTB regulated alcohol |
| China | GACC; spirit-import licensing |