YANAGITA DISTILLARY Co., Ltd.
TEL. +81-986-25-3230
GREETINGS
Founded in 1902, we are the oldest shochu brewery in Miyakonojo. The Miyakonojo Basin, flanked by the Kirishima Mountains to the northwest and the Wanizuka Mountains to the east, is hot and humid, making it an ideal place for fermentation. The wells on the brewery grounds contain cool, high-quality groundwater that flows into the Miyakonojo Basin from the mountain range lying in the center of Kyushu and is naturally filtered over a long period of time as it passes through several layers of hard ground. The climate and groundwater are ideal for making shochu, and although the brewery is small, with less than 10 people in total, the shochu produced by the current head brewer, a fifth generation engineer by trade, is loved by core fans all over Japan.
AOKAGE
We have poured our hearts and souls into crafting this shochu to showcase the full potential of Nijyo barley. The intentional slight cloudiness enhances the rich, full-bodied flavor and the long, sweet finish reminiscent of roasted barley.
AKAKAGE
This barley shochu was painstakingly crafted through trial and error to achieve a simple, soft flavor. By modifying the mashing temperature and distillation equipment, we have created a shochu with a smooth mouthfeel, a subtly sweet taste, and a flavor that spreads across the palate. Its fresh and easy-drinking character has made it popular with people of all ages.
KOMA
This barley shochu is carefully brewed and slowly distilled at a low temperature to bring out the gorgeous aroma of barley. This shochu was created at the suggestion of Mr. Fujiharu Yanagida, professor emeritus at the Department of Brewing, Tokyo University of Agriculture, and has been handed down to the present day as the pioneer of “barley shochu”. With its fruity sweet aroma and mild taste, it is our signature shochu and is popular even among those who are not familiar with shochu.
MOCHIO SENBONZAKURA
This is the only sweet potato shochu liqueur that has been produced at the brewery since its establishment. Production temporarily ceased, but was revived in 2013 after 35 years. The sweetpotato is “Kogane Sengan,” which is abundantly harvested in southern Kyushu, and like other shochu liqueurs, the water is drawn from an underground well that has been passed down in the brewery. The black malted rice is used to give it a heavy and robust flavor.
By Toji and staff
To carry on the tradition is to accumulate new creations. To continue to make shochu that we believe in and that captures the spirit of the times. To remember the teachings of our predecessors who taught us the joy of making things. This is what we value most at YANAGITA DISTILLARY.
How to drink recommended by the brewery, recommended snacks
“AOKAGE” is best served with water and aromatic dishes over charcoal, while on the rocks it goes well with nuts, smoked fish, and other snacks. “MOCHIO SENBONZAKURA” is recommended with hot water to accompany warm dishes.