Tomita Shuzojo (富田酒造場)
Founded in 1951 on Amami Oshima, Tomita Shuzojo ferments domestic rice with black koji in 32 large jars, adding brown sugar for a two-week mash fermentation. The 39-44% spirit ages in a coastal warehouse surrounded by sea breezes, creating crisp, deep-flavored Amami liquor.
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