Bahan bakuBahan tradisional
Kuma Kome-Shōchū (Rice Shōchū GI)
球磨米焼酎 (球磨米焼酎)
Mengapa memilih Jepang
Kuma Shōchū GI (MAFF, 1995); 28+ small distilleries in the Kuma region; rice-base distinct from imo / mugi / soba shōchū.
Spesifikasi utama
Alcohol 25-35%; rice-base light floral profile; Kuma kome-koji terroir.
Produk akhir tipikal
Premium retail spirit, fine-dining hospitality, B2B beverage-OEM ingredient.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- Beverage: per supplier; ingredient: 1–10 kg lees / 1–10 L distillate
- Waktu tunggu tipikal
- 6–10 weeks (ingredient)
- Daerah asal
- Kumamoto (Hitoyoshi-Kuma district)
- Kategori
- Bahan tradisional
- Musim panen
- Year-round (continuous fermentation; rice harvest October – November)
- Status regulasi Jepang
- Kuma Shōchū GI (MAFF, 1995); MHLW alcoholic-beverage rules
- Nama Jepang
- 球磨米焼酎
- Romaji
- 球磨米焼酎
Tentang bahan ini
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.
Status regulasi
| Jepang | Kuma Shōchū GI (MAFF, 1995); MHLW alcoholic-beverage rules |
|---|---|
| Uni Eropa | Spirit import; CN 2208; GI under EU-Japan EPA |
| Amerika Serikat | TTB regulated alcohol |
| Tiongkok | GACC; spirit-import licensing |