About The Brewery
Tomita Shuzojo (富田酒造場)
富田酒造場は1951年、奄美大島で創業。国内産米と黒麹を使用し、32個の大甕で酵母仕込みを一週間、黒糖を加えたもろみをさらに二週間発酵。39~44度の原酒を海岸近くの蔵で熟成。海風と森林の香りに包まれた独特の環境で、さわやかで深みのある奄美の酒を醸造。
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