Azumaichi Junmai

Gochoda Shuzo is based in the warm western part of Kyushu where warmer temperatures and humid climate traditionally led to hotter fermentations than sake made in the cold north and naturally creates a bolder style.

They do almost everything else in house, including the rare practice of growing and milling their own rice.

Their focus on high quality and the natural elements yields full-bodied flavorful sake with nuance.