I'm currently decluttering my collection. Aged Liquor Matatabi, which grows wild in the mountainous areas of the Bitchu region, has been said to be good for strengthening the body since ancient times. In the old days, travelers ate matatabi and then went on a journey, which is how it came to be called "matatabi." Naruo Ozeki Brewery uses a special method to make shochu, which is then aged for 10 years to create a mellow product. The vitamin E contained in matatabi improves blood circulation. It is said to improve blood flow and quickly process lactic acid, a fatigue substance, thereby aiding in fatigue recovery. * Sales are limited to existing stock as the brewery has stopped production. * Sold out Matatabi Shochu Masumasu Genki 35° 720ml "Matatabi Shochu" is a health liquor made by steeping the fruit and leaves of the matatabi tree (Actinidia polygama) in shochu. It has been used as a folk remedy for fatigue recovery, cold sensitivity, neuralgia, and lower back pain relief. It can also be made at home by steeping in white liquor, etc. Some commercial products are aged for over 20 years in authentic shochu, and are popular as a health drink that offers the wild flavor of matatabi and the effect of warming the body. Features of Matatabi Shochu Ingredients and Effects: The gall of matatabi (Actinidia polygama) is said to have tonic, blood circulation-promoting, fatigue-recovering, and analgesic effects (for neuralgia, lower back pain, etc.), and is also used as a crude drug. Flavor: It is characterized by a unique, wild aroma and a warming effect on the body, and can be enjoyed as a liqueur. Aging: Some products are aged for over 25 years, offering a mellow and deep flavor. Examples of Main Products "Matatabi Sake Tenryo" made with matatabi from Wakayama Prefecture. "Noto Matatabi Sake" from Toyama Prefecture. "Yama no Sei Matatabi Sake" from Sato Shochu Brewery. Long-aged "Masumasu Genki" (Shiragiku Sake Matatabi Shochu 35 degrees 720ml