飛竜乗雲の「本格米焼酎」は【粕取り焼酎】になっております。
粕取り焼酎とは日本酒造りの過程でできる醪（もろみ）を搾ったあとに残った酒粕を原料に代々続く伝統技法で造られる焼酎で、酒粕に含まれる米の甘味や酵母の旨味などが凝縮されており日本酒とはまた違った芳醇な味わいと酒粕ならではの独特の香ばしい風味を楽しませてくれます。

日本酒蔵ならではの、酒粕から造る本格焼酎で富士山伏流水由来の優しい舌触りが心地良い焼酎です。
味は癖が無く、ほのかに日本酒を彷彿とさせる香りが特徴。ロックやお湯割り等、様々な飲み方でお楽しみいただけますが、ぜひストレートでもお試しいただきたい逸品です。

この焼酎を造っている酒蔵は 富士宮で1830年（天保元年）から続く歴史のある酒蔵です。
創業以来ひと時も休むことなく、何十年もかけて自然の濾過を施された霊峰富士の伏流水と、能登杜氏の伝承技術で醸しております。

酒米:こしひかり／アルコール度数:25度

心地良い口当たりと華やかな香りを楽しみながら、素敵なひとときをお過ごしください！

Hiryu Jouun “Authentic Rice Shochu” is a Kasudori Shochu (sake lees shochu).
Kasudori Shochu is a traditional spirit made using sake lees—the byproduct left after pressing the fermented mash during sake brewing.
Through time-honored techniques passed down for generations, this shochu captures the concentrated sweetness of rice and the rich umami of sake yeast, offering a deep, full-bodied flavor distinct from sake itself, along with a uniquely toasty aroma that only sake lees can provide.

Crafted from sake lees by a sake brewery, this authentic shochu features the gentle, smooth texture imparted by the pure spring water flowing beneath Mt. Fuji.
Its flavor is clean and mild, with a subtle aroma reminiscent of fine sake.
It can be enjoyed in many ways—on the rocks, with hot water, or mixed—but we especially recommend savoring it straight to appreciate its true character.

This shochu is produced by a historic brewery in Fujinomiya, founded in 1830 (the first year of the Tenpō era).
Since its establishment, the brewery has continuously crafted its sake and shochu using the pristine spring water naturally filtered through Mt. Fuji over decades, combined with the masterful techniques of the Noto Toji (brewmaster) tradition.

Rice: Koshihikari
Alcohol Content: 25%

Please enjoy the refined aroma and smooth texture of this exceptional shochu, and let it accompany you through a truly delightful moment.