焼酎（麦）
A century-old Tokushima seasoning maker whose barley and pumpkin shochu are a sideline to its soy sauce and ponzu.
Founded in 1923 in Ikeda, Tokushima, Tenshin is primarily a maker of soy sauce, ponzu, sauce and tsuyu for home and restaurant use — and alongside these, it distills shochu and mirin. Its barley shochu Kintaro, bottled at 31% ABV, is prized for its clean, easy character, while a separate pumpkin shochu draws on kabocha grown in the Nishi-Awa region.
Barley shochu — 31% ABV
Made with Nishi-Awa-grown pumpkin
Source: http://www.tenshin.co.jp/