Denbei-gura was founded in the first year of the Meiji era as a handmade shochu brewery. Since then, we have continued to cherish the traditional taste, technique, and spirit of authentic shochu. We pay close attention to each and every detail, from the jars and distillers used for preparation to the koji room. And with the skills cultivated over many years, refined authentic shochu unblended is born. "Denbei storehouse" can be visited at any time. In addition, at the shop in the brewery, there is a corner where you can taste Denbei shochu and purchase it. At the adjacent restaurant, you can enjoy not only lunch but also shochu with dinner. We are looking forward to your visit so that you can enjoy the culture of Satsuma, the roots of shochu and the manufacturing method.

Distilled liquor was created by chance in ancient alchemy. By "distilling" the "brewed" alcohol, you can make sake with a higher alcohol content. The shochu we make is also a "distilled liquor." It becomes a companion of liquor called spirits such as so-called vodka and rum. When it comes to distillation, modern stainless steel stills are used, but Denbei Gura also uses traditional wooden stills. This time, we would like to introduce the "wooden barrel distillation" that has continued to stubbornly protect the shochu making since its founding.

To make sake, first, koji mold and yeast are added to the raw materials for alcoholic fermentation. Squeezed from this is "brewed liquor". Japanese sake is included in this "brewed liquor". Next, heat is added to the "brewed liquor", and the vapor that boils and evaporates is cooled, and the extracted product is called "distilled liquor." Simply put, rice shochu can be made by distilling sake. The principle and structure of distillation are almost the same for the "wooden barrel distiller" and modern stainless steel distillers. However, each shochu has a different finish.

From the Edo period to the early Meiji period, "wooden barrel distillation" was the main method of making shochu. The feature is that the scent of the wood is transferred to the shochu, giving it a unique aroma and taste. Compared to stainless steel, it has lower thermal conductivity, but it dissipates heat more slowly, and gas and alcohol gradually escape from the gaps in the wooden barrel, resulting in a soft and elegant taste.

Since its founding in the first year of the Meiji era, Denbeizo has been making shochu using the methods of jar preparation and wooden barrel distillation. The flavor and taste of the "wooden barrel distiller" changes depending on how long it has been used, but we believe that this is also a unique and attractive feature. The mellow and plump taste unique to "wooden barrel distillation" should surely give you a glimpse of the world of shochu in the good old days.

"Wooden barrel distillation" allows you to enjoy a unique taste that cannot be imitated by modern distillers. However, in reality, wooden barrels can only be used for 4 to 5 years, and the number of barrel craftsmen has decreased dramatically. Still, sticking to "wooden barrel distillation" is not only because of the difference in taste of shochu. This is because we value our policy of "preserving the taste, technique, and spirit of our founding".