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芋焼酎_太久保酒造／侍士の門（さむらいのもん）無濾過 蒸留直詰 2025

芋焼酎_太久保酒造／侍士の門（さむらいのもん）無濾過 蒸留直詰 2025

鹿児島県／太久保酒造

「侍士の門」は、幕末から明治にかけての鹿児島のサムライたちが飲んでいたであろう芋焼酎を復活したシリーズ。幕末まで地元で栽培されていた幻の酒米（薩摩日向米白玉）を復活させ、麹米に使用しています。
この商品は、通常の「侍士の門」を蒸留後、無濾過で即瓶詰めした芋焼酎です。

ALC(%): 25.0 / Main raw material: 芋

¥2,200
¥2,200
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Producer/Brewery ( Kagoshima Prefecture/Takubo Sake Brewery )

Originally, the company delivered raw sweet potatoes to shochu manufacturers, but with the cooperation of its predecessor, Kubo Brewery (founded in 1910), the current Takubo Brewery was established in 1990, and continues to operate to this day. The company is committed to the traditional "earthenware jar brewing" method, and aims for quality rather than mass production.

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