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IHICHIRO YUTAKA

ゆるやかな時をたおやかに彩るかろやかな一献。

芳醇な香りクリスタルな味わいで特別な日をYUTAKAに

With its fragrant aroma and clear taste,
it will enriche your most special of times.

生産するのは、1年に1760本のみ。プレミアム本格芋焼酎「伊七郎 豊 | IHICHIRO YUTAKA」は伝統ある黒瀬杜氏伝承蔵で大切に育まれました。実り豊かな人生を彷彿とさせるかのような芋焼酎ならではの芳醇な香り。それでいて、どんな食事にも合う透明感この上ない無垢な味わい。気持ちを新たにする人生の門出など、大切な日に大切な人に心から贈る特別なギフトとしてもぴったりです。

Only 1,760 bottles are produced each year.The premium, single distilled sweet potato shochu, 'IHICHIRO YUTAKA', has been carefully tended to with care in the tradition-rich Kurose Toji Heritage Brewery. Its fragrant aroma evokes a vision of a fruitful life, yet its pure taste harmonizes with any meal. Perfect as a special gift to give from the heart to loved ones on significant days or at the start of a new phase in life.

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FEATURES

2種の芋に2種の麹。
ブレンドの妙が生んだ
力強いうまみと軽快感 Two types of sweet potatoes and two types of koji(malt)achieve a robust richness and refreshing lightness.
温かみのある甘い香りが特徴の芋・コガネセンガンと淡麗な味わいが人気の白ユタカ。これらに力強い風味をもたらす黒麹とキレよく仕上がる白麹を独自に掛け合わせ。ホクホクとした焼き芋のような幸福感あふれる香ばしさで魅了しながらも、口に含むとなめらかで軽快。さつまいもの余韻を残しつつもすっきりと飲める焼酎を目指し、幾通りもの試作を重ねました。 The Kogane Sengan, characterized by its sweet aroma, and Shiro Yutaka, popular for its light taste.These are uniquely combined with black koji, which brings a strong flavor, and white koji, which makes a sharp finish. While enchanting with the delightful fragrance of a hot, baked sweet potato, it is smooth and light on the palate. Striving for a shochu that leaves a lingering aftertaste of sweet potato yet remains refreshingly drinkable, many initial prototypes were created.
異彩を放つ
独特フォルムの蒸留機が
芋焼酎の概念を覆す By using a distiller with a unique shape, we subvert
the conventional concept of sweet potato shochu.
これまでの芋焼酎にはなかったクリスタルな味わい。その要となるのが、黒瀬杜氏伝承蔵に代々伝わる独特なフォルムの蒸留機。上部に取り付けられた細い筒状のネック部分を、通常のものより長く設計することで、エグ味を緩和し、まろやかかつ爽やかな酒質に。さつまいもならではの濃醇な香りを色濃く残しながらも、すっきりとした味わいを叶えました。 A crystal clear flavor that has never been seen before in sweet potato shochu. The key to this is the unique distillation apparatus that has been passed down for generations in the Kurose Toji Heritage Brewery. By designing the thin, tube-like neck section attached to the upper part (which is longer than more traditional ones), it softens the harshness of the final taste, achieving a smooth yet refreshing sake quality. While retaining the rich aroma unique to sweet potatoes, it also delivers a refreshing flavor.
年月が育てた
古酒ならではの
まろやかな舌触り The smooth texture of aged liquor,
cultivated over years.
一般的に芋焼酎の貯蔵期間は1〜3ヶ月。一方で『伊七郎 豊 | IHICHIRO YUTAKA』は3〜4ヶ月貯蔵してから-4℃まで冷却。その後、丁寧に精製・ろ過し、さらに3年以上じっくりと貯蔵。角のない、まろやかな味わいに仕上げます。瓶詰め後の味や品質は比較的安定しているので、開封後1〜2年は冷暗所で保管していただければ、品質が大きく変化することはありません。 Typically, sweet potato shochu is stored for 1 to 3 months. On the other hand, 'IHICHIRO YUTAKA' is stored for 3 to 4 months and cooled to -4℃. Then, it is refined and filtered, and carefully stored for an additional 3 years or more, resulting in a smooth taste with mellowed edges. The taste and quality after bottling are relatively stable, so if stored in a cool, dark place after opening, there will not be significant changes in quality for 1 to 2 years.
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KAGOSHIMASHUZO

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A suitable dwelling for yeast,
filled with the scent of the sea.

『伊七郎 豊 | IHICHIRO YUTAKA』は鹿児島県は北西に位置する阿久根地方で製造されています。東シナ海の海岸線と豊かな山々に囲まれた土地は肥沃で、さつまいもの生育に最適。裏山からは紫尾山系の伏流水が湧き、朝夕の寒さが麹を育みます。

‘IHICHIRO YUTAKA’ is produced in the Akune region, located in Kagoshima Prefecture. The land, surrounded by the coastline of the East China Sea and abundant mountains, is fertile and ideal for the growth of sweet potatoes. Spring water flows from the mountain range, fostering koji(malt) with the cool temperatures of morning and evening.

The Toji continues the rigorous process
of shochu production with integrity.

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焼酎作りにおける最高責任者とも言える杜氏。『伊七郎 豊 | IHICHIRO YUTAKA』を手がける弓場 裕氏は、付加価値の高い焼酎作りで名高い“黒瀬杜氏”の一人。「目指すのは、自宅でさつまいもを蒸した時のような多幸感溢れる甘い香りとふわふわとした味の余韻。酒造歴40年余り。少しでも実現に近づけるよう、日々、勉強の連続です」

As the highest person responsible in making shochu, the Toji, Mr. Hiroshi Yumiba who handles ‘IHICHIRO YUTAKA’, is one of the 'Kurose Toji' known for the production of high-value shochu. 'My aim is to replicate the joyous, sweet aroma and the soft aftertaste of sweet potato steamed at home. A continuous study brings us closer to this realization'.

The process until the single-distilled shochu ‘IHICHIRO YUTAKA’ is created.

  • 01Processing of Potatoes

    収穫・水洗いした芋を人の目で厳しく選別。『伊七郎 豊』の場合、両端のうまみ成分を生かすため、ヘタなどを丁寧にカット。新鮮さが命なので、迅速に蒸し器で蒸し上げる。

    Potatoes that have been harvested and washed are strictly selected by human eyes. For 'IHICHIRO YUTAKA', the ends are carefully cut to make use of the umami components. Freshness is vital, so they are quickly steamed.

  • 02Making Koji(Malt)

    芋のでんぷんを糖化させて酵素を作り出す米麹。洗米、浸漬、米蒸し、種付、製麹をたった2日間でやり切る。『伊七郎 豊』ではNK型黒麹河内菌と白麹河内菌の2種を使用。

    Rice koji produces enzymes . The processes of rice washing, soaking, steaming, seeding, and koji making are completed in two days. 'IHICHIRO YUTAKA' uses two types of koji molds: the NK-type Kawachi black koji and Kawachi white koji.

  • 03Prepartion

    2メートルほどの櫂棒で撹拌しながら米麹に酵母と水を加え、1週間ほどかけて酵母を増やす。この一次もろみに蒸した芋を加え10日間ほど醗酵させたら、二次もろみの出来上がり。

    By adding yeast and water to koji while stirring with a paddle about two meters long, the amount of yeast increases over a week. Steamed potatoes are added to this mash, and after fermenting for about ten days, the mash is ready.

  • 04Distillation

    二次もろみを蒸気で気化させ、その気体を冷却し再びできた液体が焼酎の原酒に。『伊七郎 豊』では濃厚な風味が出る常圧蒸留を採用。吹き付ける蒸気の湿度などで仕上がりに差が出る。

    The mash is vaporized with steam, and the resulting liquid is the raw sake. IHICHIRO YUTAKA utilizes atmospheric distillation for a rich flavor. The final product varies depending on aspects such as the humidity of the injected steam.

  • 05Storage and Aging

    余分な油分をろ過したら、湿度や温度を一定に管理した蔵の中で貯蔵し、酒質を安定させる。3年以上熟成させる『伊七郎 豊』は「長期貯蔵＝古酒」と呼ばれ、味わいまろやかに。

    After filtering out excess oils, the shochu is stored in a warehouse where humidity and temperature are precisely controlled. 'IHICHIRO YUTAKA', aged for more than 3 years, is called 'long-term storage = old liquor', which gives it a mellower taste.

  • 06Blending and Bottling

    銘柄ならではの味と風味を決定づけるブレンド。杜氏がメインとなる原酒に数種類の原酒を繊細に配合。仕上げのろ過を行ったら瓶詰め、ラベル貼り、検品を行い出荷へ。

    Blending defines the unique taste and aroma of the brand. The Toji delicately combines several types of original sake into the main one. After final filtration, the shochu is bottled, labeled, inspected, and ready for shipment.

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HOW TODRINK

A versatile drink
to add color
to the dining table.

ロックや水割りは、本来の香りや味をしっかり堪能いただけます。お湯割りならさらにさつまいもの香りが引き立ち、炭酸割りならキリリとフレッシュ感が増します。透明感のある味わいゆえ、どんな食事とも相性良し。食前、食中問わず、お好きなタイミングや飲み方でお楽しみください。

On the rocks or with water, the original aroma and taste can be fully appreciated. The aroma of sweet potatoes becomes even more pronounced with hot water, while the freshness is enhanced with carbonated water. The clear taste makes it a good partner for any meal. Enjoy it before or during a meal, at your favorite time and in your favorite way.

AROMA
芳醇な焼き芋を思わせる香ばしさと、柑橘やヨーグルトのようなフレッシュで軽快な香りが感じられます。 While it has the rich, roasted aroma of sweet potatoes, you can also detect a lightness reminiscent of citrus or yogurt.
TASTE
2種のさつまいも特有の奥深い甘味と渋みの両方が漂います。なめらかな味わいですっきりとお飲みいただけます。 Both the sweetness and bitterness unique to the two types of potatoes are present. You can enjoy its smooth taste.
FINISH
キレがよく、すっきりとした後味ながらも、心地よいさつまいもならではの、ふくよかな余韻が残ります。 It has a nice clean finish, crisp yet leaves a full-bodied aftertaste characteristic of sweet potatoes.
EXPERIENCE
割りものや割り方、使用するグラスなど、飲み方次第で表情が異なります。その変化もぜひお楽しみください。 The expression varies depending on how you pour and the method of pouring, as well as the type of glass you use.
IHICHIRO YUTAKA 1760

伊七郎 豊 ｜ IHICHIRO YUTAKA

Brewed and Bottled in Japan

￥33,000（税込・送料無料）

品名Product 本格焼酎Single-distilled Shochu
製造者Manufacturer 鹿児島酒造Kagoshima Shuzo
原材料Ingredients 甘藷、米麹Sweet potate、Kome-Koji
アルコール分Alchohol by volume 28%
容量Net weight 720ml
発売時期Release date 仕上がり次第when ready