Kenji Miyaki / The premium shochu 'Kuntou' (University of Miyazaki)

Kenji Miyaki 〔University of Miyazaki〕

The University of Miyazaki (Japan) has been pursuing academic research on the ingredients for making shochu for over 15 years. With a continuing process of trial and error, this has led to the finding of the best combination of ingredients and yeasts in brewing its own limited edition shochu—Kuntou.    

The name was chosen from a word that originally referred to using aroma to fragrant clay that was shaped into the desired ceramic, and that later came to mean nurturing people, which coincides with the universities stance of seeking to guide students in a direction that develops their integrity and dignity.