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 Established in 1902, the Yanagita Shuzo distillery is a shochu producer with considerable history. While our locale is generally known for imo-shochu, we specialize in mugi-shochu, striving to produce the ultimate taste in this genre. The sincerity of our all-or-nothing approach to shochu production has earned us strong local support.At between 500 and 600 koku (2,500 and 3,000 bushels) of barley, our annual production levels are not high, but with all the family involved in the business, our aim is not to focus on quantity, but to produce shochu that will bring a smile to the faces of our customers. The many years of experience of our toji, or master distiller, and our burning desire to create ever better shochu means that we are constantly striving to refine our traditional nidan shikomi (double fermentation) process. |
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