EST. 1956
逢初
Since 1956 — 西都市, Miyazaki
Masaharu Shuzo of Saito — renamed Yamaya Distillery in 2022 from Meiji-era roots — brews under fifth-generation president Yuto Kuroki to the creed that shochu is local sake, raised from this land's crops, water and air. Local Koganesengan meets the soft (hardness 34) Shimizugane spring; the signature Aisome was conceived when its maker was 23 and took fifteen years to complete. Tours are welcomed.
Masaharu Shuzo of Saito — renamed Yamaya Distillery in 2022 from Meiji-era roots — brews under fifth-generation president Yuto Kuroki to the creed that shochu is local sake, raised from this land's crops, water and air. Local Koganesengan meets the soft (hardness 34) Shimizugane spring; the signature Aisome was conceived when its maker was 23 and took fifteen years to complete. Tours are welcomed.
White koji imo shochu — 25%
White koji imo shochu — 25%
Black koji gold — 25%
Black koji gold — 25%