Barley Shochu - Tsunezo Breeze 40‹

Breeze 40“x

Our barley shochu - Tsunezo Breeze 40‹ (photo: 700ml) is created using 100% Toyonohoshi, a new barley cultivar being cultivated right here in Oita Prefecture, that is great for producing fantastic shochu. Adopting a ginjozukuri style (a strict method used to create high-quality shochu) we ferment the shochu at a low temperature. Along with the other ingredients, special koji and yeast, this gives the shochu a beautiful aroma and citrussy taste.

Enjoy its rich flavour on the rocks or in a citrus cocktail.

 

Size / Price (Tax incl.): 700ml (\2,992)
*Prices only applicable to purchases made in Japan

 

Ingredients: Toyonohoshi Barley, Toyonohoshi Barley Koji (malted barley) - 100% Cultivated in Oita Prefecture
Alcohol Content: 40%
Distillation Method: Vacuum Distillation
Yeast: Kyokai for Shochu No.4

How to Make a Breezy Cocktail

 

1.@Begin by slicing a lime.
2.@Pour 45ml of Tsunezo Breeze 40‹into a glass (we recommend that you chill the Tsunezo Breeze 40‹first in a freezer).
3.@Add 15ml of fresh lime juice.
4.@Add one teaspoon of powdered sugar.
5.@Stir.
6.@Add some crushed ice.
7.@Stir again.
8.@Finish it off by submerging the lime. (When in season, kabosu is a delicious alternative to lime).

 

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The photo shows bartender, Shuzo Nakao

 

You can try a Breezy at the bar, Shotbar Clainbegin.
Address: 446 Oaza Usuki, Usuki, Oita, Japan

 

This delicious cocktail, that uses Tsunezo Breeze 40‹as its main ingredient, was invented by the director of Shotbar Clainbegin, Mr. Nakao.

 

gI found that syrup was too sweet to properly complement the barley shochu, so I used powdered sugar instead which give a more balanced, mellow sweetnessh, said Mr. Nakao.

Design

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We asked Associate Professor Nishiguchi of Oita Prefectural College of Arts and Culture to design the label and packaging for our barley shochu - Tsunezo Breeze 40‹, using the motif of a mikadoageha (graphium dosen), a type of butterfly, floating over Usuki Bay. The mikadoageha is a Japanese Natural Monument.

 

Design - Kenichi Nishiguchi

 

He worked at Toppan Idea Centre (Current Toppan Printing CO.,LTD., ) in the design and production department after he completed he masterfs degree at Kyushu Sangyo University.
He moved to Oita in 2010 and started working at the Oita Prefectural College of Arts and Culture (currently an associate professor). His work mainly involves creating corporate logos, packaging, branding, and promotional tools, mainly in Oita Prefecture.

 

Oita Industrial Research Institute / Good Design Business Advisor
Oita Prefecture Civil Engineering Department City - Machizukuri(town planning)Promotion Division / Landscape Advisor
Oita Prefecture Industrial Creation Agency / SME Support Advisor
JAGDA (Graphic Designers Association) regular member (as of 2019)

 

Mr. Nishiguchi :

 

gOita prefecture is well known all over the country for its barley shochu. Usuki City is a castle town on the east coast of Oita, with abundant nature. This is where the Kuge Honten brewery is located and where it produces its Tsunezo Breeze 40‹.

 

When developing the label and packaging we had to consider that the product is a new shochu that will be distributed nationally and internationally. So, we wanted the design to feel Japanese and show the culture as well as representing Usukifs own personality.

 

I spent time in Usuki and met the locals and I feel we all contributed to the final product.
I really hope that people will have the opportunity to feel the Usuki breeze, either from home, or at a bar or restaurant.h

Flyer

Breeze 40“x ƒ`ƒ‰ƒV Breeze 40“x ƒ`ƒ‰ƒV

 

For more information regarding Barley Shochu - Tsunezo Breeze 40‹, please refer to our flyer.

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