Sukumo Shuzou, Co., Ltd.
Sukumo no Imo, Zamani, Suiou, Tosahan, imo shochu
Appeals to the purchaser
The most important aspect of the company's manufacturing process for imo shochu is the processing of imo sweet potatoes only a few hours after they have been freshly harvested in the morning. The processing starts by noon, enabling the product to preserve the special flavor and aroma that can only be derived from fresh sweet potatoes. The company uses a type of sweet potato called Ougon Sengan, literally meaning 'tons of gold.' Our imo shochu is made from the bounty of Sukumo and our passion.
Company Profile
| Name | Sukumo Shuzou, Co., Ltd. |
|---|---|
| Name of Representative | President Teruhiko Yoshimura |
| Address | 〒788-0007 7-2 Matsudamachi, Sukumo City, Kochi |
| Tel / Fax | 0880-63-3830 / 0880-63-3832 |
| Website | http://sukumoshuzou.co.jp/ |
| info@sukumoshuzou.co.jp | |
| Capital | - |
| Annual Sales | - |
| Established | 2007 |
| Employees | - |
| Main Clients | - |
| Member of Organizations | - |
History
- May 2007
- Company founded with goal of helping industrial development of Sukumo City
- June 2008
- Permitted to receive grant as business entity to develop local products in Sukumo City
- October 2008
- Licensed to manufacture pot still shochu distilled spirit
- November 2008
- Began factory operations
- May 2009
- Sukumo no Imo' and 'Zamani' certified as recommended products of Sukumo City
- February 2010
- Sukumo no Imo' and 'Zamani' presented with Kochi Local Industry Award
- May 2010
- New product 'Tosahan' certified as a recommended product of Sukumo City
Sukumo no Imo
-The unique flavor and richness of the sweet potato is characteristic of imo shochu, which is made using black malted rice.
-To ensure safety, 100% of the rice used to make the malted rice is grown domestically.
-Extra soft water from Inoriyama, a local natural water, is used to dilute the unblended shochu. The soft water contributes to bringing out the richness and deep flavor of the black malted rice used to make the shochu.
Zamani
-White malted rice is used to make the soft pleasing flavor and light aroma of imo shochu.
-To ensure safety, 100% of the rice used to make the malted rice is grown domestically.
-Extra soft water from Inoriyama, a local natural water, is used to dilute the unblended shochu. The soft water contributes to bringing out the soft flavor and fresh crisp taste of the white malted rice used to make shochu.
Tosahan
-This unique shochu is made from a combination of a shochu with a white malted rice as a base and a shochu made with black malted rice. It features the crisp flavor of white malted rice along with the deep flavor of black malted rice
-To ensure safety, 100% of the rice used to make the white and black malted rice is grown domestically.
-Extra soft water from Inoriyama, a local natural water, is used to dilute the unblended shochu.
The soft water contributes to bringing out the rich, deep flavor unique to the black malted rice used to make shochu.
Shimanto Suiou made with black malted rice
Suiou, a newly developed sweet potato, means 'king of green.' Suiou was given its name because of its beautiful vivid green leaves. The leaves and stems of Suiou are edible and rich in iron, calcium, carotene, fiber, polyphenol and other important nutrient components.
Access Map
Address：7-2 Matsudamachi, Sukumo City, Kochi
TEL：0880-63-3830
FAX：0880-63-3832
