Shochu maker : Tensei-Syuzo 天星酒造

・since 1901 from Kagoshima ~ more than 120 years histories maker

・company area ground are Shirasu Plateau more than 70m (under ground) , so this area water are 

   really filtered and 'super soft water'

・their sweet potato material left will give to pork farmer so Tensei-syuzo will not waste sweet potato

   (normally shochu maker pay the money to throw it)

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Shochu maker key man

・Salesman Soichiro-Takaya     Born in 1986

・Kagoshima University Graduate School of Agriculture

・Shochu Production Course → he tryied to make so many types of shochu at laboratory .

・He has big passion to shochu and enthusiast for shochu!

・He is originator to use sea water for making shochu.
Why he selected to use sea water to shochu , there is also history of making shochu in Japan.
Koji and east were activated by the action of this water, and by the action of this water, shochu with such unique aroma and flavor was produced.

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Poseidon ingredient  'Hamakomachi' kinds sweet potato  

    USA sweet potato kind (86J-6) 

　　　　　　　×

    JPN sweet potato kind  (beniotome)

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Grilled Hamacomachi  baset on true servey

Normally sweet potato shochu ingredient are 'Steamed' but by Glocal BAR Vibes

 Questionnaire results for more than 1,000 foreign customers at BAR ,

  western people loves 'Grilled' so our ingredient are 'Grilled' .

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      Not only for Japanese domestic taste , 

                    but also for world wide taste especially the West.

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Name of Poseidon 海皇

(Kaiko = 海皇)　　　　海　→ Sea　　　皇　→ Imperial

・using sea water and we will bottle by less filltering (more rich taste)

・taste and design are high level so  ' imperial of Sea ' (high brand image)

・Japanese design but also American comic taste included

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Bottle image

The bottle design is based on the motif of the Compra bottle containing shochu, which Kagoshima prefecture exhibited at the Paris Expo in 1867, and incorporates history into the bottle design. 

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