Kosher-certified rice shochu that does’t use pesticides or fertilizers "Shochu of virtue Motainai".
Shochu made from rice without pesticides and fertilizers.
Akinori Kimura, who is famous for "miracle apple".
The miracle apple was also made into a movie. The cultivation method proposed by Mr. Kimura, which does not use pesticides,
fertilizers and herbicides,is called "Kimura-style natural cultivation".
Rice, the raw material for "Mottainai," was made by this Kimura-style natural cultivation.
Rice fields have been free of pesticides, fertilizers and herbicides for over 3 years.
Rice varieties are "Yamada Nishiki" and "Akebono".
Both are popular varieties of rice suitable for sake brewing.
The rice is produced in the clear stream of the Yoshino River in Tokushima Prefecture.
Rice is grown in the Yoshino River basin in Tokushima Prefecture.
It ’s called “the best clear stream in Japan”,
The Yoshino River is known as a clean clear stream.
Clean water, and soil without pesticides, fertilizers and herbicides.
We were particular about making rice.
Tokushima Prefecture, Awa no Kuni, is a country of the "god of agriculture, Ogetsuhime," that appears in mythology. In that area
We have delicious rice with a strong taste.
* Mantis also come to the fields where pesticides, fertilizers and herbicides are not used.
The weeds that grow and the organisms that live in them are different from those of ordinary rice fields.
It became shochu at Naruto Kintoki Distillery, which was founded in 1884.
"Naruto Kintoki Distillery" is a long-established store that
has been manufacturing “shochu, mirin and alcohol” since the Meiji era.
We used the sake lees made when making sake "Arigato" at Yamada Nishiki,
which was made by Kimura-style natural cultivation at this distillery, and made it into rice shochu.
The craftsman's skill and passion were poured into the naturally cultivated rice,
and pure shochu was distilled.
analysis at the Tokushima Sake Brewing Association.
On August 28, 2015, "Shochu of virtue mottainai" has undergone liquor quality
assessment by the Tokushima Sake Brewing Association.
●Result of analysis
The fragrance is good. Although it says that it is shochu with sake lees,
I don't feel the lees at all. However, conversely, by adding sake lees,
I feel the depth and thickness of rice shochu that can’t be tasted alone.
I don't like the smell of sake lees, so I'm glad that it tasted like this.
The scent is very good. It's a personal feeling,
but there is a part that communicates with Awamori. Although I still feel a little young,
I still have a very good impression. In particular, I feel the softness when I prepare it with yellow koji.
Good taste, fragrance, and impression when taken in the mouth. I don't feel the sake lees.
It has a good fragrance and a refreshing taste.
Finished with a refreshing rice shochu.
I also don't feel the sake lees. All good! Good refreshing feeling.
Shochu with Kosher certification
In order to make people feel safe and secure, we applied for Kosher certification for shochu “Mottainai” for “Organic Garden”.
In the world, Kosher certified food is recognized as very safe and authoritative.
Therefore, when a person puts it in his mouth, he doesn't have to worry about it.
“Rice shochu mottainai” passed the strict checks from rice making to shochu making,
bottling and packaging, and was able to receive Kosher certification.
* The engraved mark called the KJ mark is proof that Kosher has been certified.
For details on Kosher certification, see the following page.
・What is KOSHER certification?