No.9019   2005. 1. 27

Honkaku shochu “Yaemaru” enters the market
∼ Introducing the honkaku Mugi Jochu, made and distilled by Satsuma toji ∼

Suntory Ltd. is to introduce a new honkaku (“the real thing”) shochu made from barley, “Yaemaru,” 720 ml bottle starting Tuesday 1st of March, and 300ml bottle starting Tuesday 15th of March, throughout Japan.

The new honkaku shochu to be introduced, “Yaemaru,” is a Mugi Jochu (“barley shochu”), carefully made and distilled by the Satsuma toji (“head brewer”) of a traditional shochu manufacturer in Kagoshima, with its experience over the years and traditional techniques. The “Yaemaru Yeast” especially developed for “Yaemaru,” gives a fragrant aroma and mellow relish to its taste. With the introduction of this new shochu, Suntory wishes to propose the new appeal of shochu, and expand its fan base.

“Yaemaru's 8 Features”
The name expresses many good things coming one after the other (“Yae”), and its mellow taste (“maru”). It has 8 features, including its raw materials and method of production.

•Features of contents / packaging
(1) Made by Satsuma toji
Kagoshima is number one in production of honkaku shochu, including Mugi Jochu, boasting 500 years of history in honkaku shochu making. “Yaemaru” is carefully made by “Satsuma toji (craftsman who makes shochu)” in Kagoshima, with its long history of experience and traditional techniques.

*July, 2003 - June, 2004 (announced by Kyushu Honkaku Shochu Kyougikai “Kyushu Honkaku Shochu Association”)

(2) Raw Mugi Jochu made in Kagoshima
Made by traditional shochu manufacturer in Kagoshima, it uses 100% distilled Mugi Jochu.

(3) Yaemaru Yeast
”Yaemaru Yeast,” newly developed for Yaemaru, gives it a mellow taste and fragrant aroma.

(4) Fermentation in low temperature
Using raw shochu slowly fermented in lower temperature than average, gives it a clear, easy-to-drink, fragrant taste

(5) Distillation in low temperature
Raw shochu made by low temperature distillation is used to bring out more fragrant aroma.

(6) Cooling filteration
By cooling and filtering raw Mugi Jochu to about 2 ºC, it clarifies and gives it a mellow taste.

(7) Logo ()
Designed image of Yaemaru's “maru” (“circle”) and Kagoshima's symbol, “Sakura Jima” is used as the label.

(8) Design
”Shochu,” popular among people from the ancient times, is expressed by the label made by Japanese paper and bottle with texture similar to that of porcelain.

▼ Name of product, Volume, Suggested retail price excluding c-tax, Proof, Packaging:

“Honkaku Shochu: Yaemaru”
720ml   JPY975   25%   12 bottles per case
300ml   JPY500   25%   24 bottles per case
*The price settings are open to each retailer's discretion.

▼ Type: Honkaku Shochu

▼ Release date:
”Honkaku Shochu: Yaemaru”
720ml   Tuesday 1st March 2005
300ml   Tuesday 15th March 2005

▼ Sales Region: Japan nationwide

▽ Further information:
　Suntory Ltd.
　(Osaka) TEL: 06-6346-0835
　Dojimahama 2-1-40, Kita-ku, Osaka, 530-8203, Japan
　(Tokyo) TEL: 03-5579-1150
　Daiba 2-3-3, Minato-ku, Tokyo 135-8631, Japan
　Suntory HP:http://www.suntory.co.jp/