At a high school in Asagiri Town, Kumamoto Prefecture, graduates who learned how to make the specialty Kuma shochu celebrated their 20th birthday with the shochu they brewed while still in school.
At the prefectural Nanryo High School in Asagiri Town, third-year food science students are learning how to make Kuma shochu using local rice, and on the 4th, 17 graduates gathered at their alma mater.
While still in school, the graduates made the shochu using a method called "normal pressure distillation". I transferred it to a vessel called "gara" that is transmitted.
Then, he divided the drinks into smaller cups, and made a toast with a woman who was the head of the food science department while she was in school.
The participating graduates celebrated their 20th birthday by enjoying the aroma and taste of their own shochu.
A man who works for a food-related company in Kita Ward, Kumamoto City said, ``The taste was strong, and the alcohol hit my nose.''
A woman who attends a junior college in Fukuoka City said, "It smelled sweet like fruit."