EST. 1991
里の曙
Since 1991 — 奄美エリア, Kagoshima
Machida Shuzo was the first in the kokuto shochu world to adopt vacuum distillation, in 1990. The result, Sato no Akebono, drank smooth and easy where older kokuto shochu had bite — a breakthrough that reshaped the category, now offered in long-aged and gold editions.
Machida Shuzo was the first in the kokuto shochu world to adopt vacuum distillation, in 1990. The result, Sato no Akebono, drank smooth and easy where older kokuto shochu had bite — a breakthrough that reshaped the category, now offered in long-aged and gold editions.
Vacuum-distilled, long-aged
Vacuum-distilled, long-aged
黒糖焼酎
Kokuto shochu
Kokuto shochu