Since its release in 1977, Takara Shochu Jun has enjoyed the patronage of many customers. The Kurokabegura brewery, located in Takanabe-cho, Miyazaki Prefecture in Kyushu which is known as a famous shochu brewing district, is the only Takara Shuzo facility to produce aged mature shochu and supply it to factories across the country. Mr. Kimitoshi Kunifuji, Production Section Manager, gave three local residents a tour of the home of Jun.
There is an eye-catching, black-walled building near the Kaguchi beach that commands a beautiful Hyuganada sea view. Previously, the building was used as a national alcohol factory and in 1952 Takara Shuzo took over the factory. Mr. Akira Yoshino said: “This black-walled brewery is a symbol of local industries in Miyazaki Prefecture.”
Ms. Sachiko Saito noted that the public impression may be that there are unexpectedly few people working in such a large factory, however, alcoholic beverages are the product of living organisms and the attendance of people is indispensable, even though the mechanization of brewing has progressed. Employees at the brewery always keep a watchful eye on the fermenting products as these are like children that require a healthy environment and appropriate conditions for growth. It is as if employees are communicating with the microorganisms in the brewery.
At the Kurokabegura brewery, techniques and expertise accumulated from the past experience of experts have been passed down and masterly skills are inherited. In all processes, sensory test inspectors (with company certification) carefully check product quality, using all five of their well-honed senses. Delicate differences in aroma and taste cannot be detected by machines. Masateru Ichikami, a production staff member, says: “People must make assessments on what people drink.”
At the distillation residue incineration and feed processing facilities for recycling the manufacturing residue of shochu, Mr. Takanobu Kadokawa said: “If you compare products to your children, the factory itself provides a good education. The factory allows for processes after the children take a meal.” Because the brewery’s operation is dependant on the blessing of nature such as grains, microorganisms and water, we have to promote recycling and reuse of the waste materials and return them to nature after they have been restored to an original, clean condition. Every day, the production staff at Kurokabegura uses our environmentally-friendly production systems to deliver superior quality products to our customers throughout Japan, who regularly drink Takara Shochu Jun. |
