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KAWABE
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Kawabe is made with water from the Kawabe River in Kumamoto, which the Ministry of Land, Infrastructure and Transport has named the cleanest river water in Japan year after year. Fireflies still come out over it in early summer, which tells you much the same thing the ministry does.
The rice comes from Sagara village, grown in that same water. Kazuki Yoneda, who has farmed there for fifty years, irrigates his paddies from a spring running four tons a minute at a steady 17°C, summer included. "Quality water is key for making good, sweet rice."
Best of Shochu at the 2013 Los Angeles Wine & Spirits Competition, the first year the category existed.