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 The founder of the distillery, Yoshiaki Fujii, split away from the family business to establish the Fujii Jozo distillery in its current location in Chitose-machi (formerly Ida-mura). The family originally operated a Japanese sake brewery, but from the time this distillery was established, we have concentrated solely on the production of shochu, something continued by second- and third-generation owners Taimei and Juinichiro Fujii.Rather than aiming to be number one, our goal is to be the one and only distillery operating at the level to which we aspire. Every aspect of the process is carried out by hand, something which precludes large production runs, but this drives us to put our heart and soul into creating the finest shochu possible for our loyal customers. For that reason, we prefer to do as much as possible by hand rather than by machine. We steam the barley in koshiki (wooden steaming baskets) and carefully make the koji by hand in a kojimuro (special room to cultivate koji). We are particularly careful about temperature control, another thing that is also carried out totally by hand. |
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