PHILOSOPHY

Ingredient

We use more brown sugar than typical brown sugar shochu to make our unique kokuto shochu.
To ensure that the yeast remains active despite the higher amount of brown sugar, we add the brown sugar in two separate stages.
Additionally, we carefully select high-quality brown sugar to create an aromatic and rich kokuto shochu.

Technology and Tradition

Vacuum Distillation and Long-term Aging

Technology and Tradition
Vacuum Distillation and Long-term Aging

Our signature methods in distillation and aging have produced world class kokuto shochus. Sato no Akebono’s distillation produces a refreshing mouthfeel and flavor while the aging develops deep and gentle textures. While our production capabilities continue to expand, the nature of shochu making is still an intimate conversation between the Master Distiller and living organisms, such as koji and yeast, and even the shochu itself. Our meticulous toji careful manages the koji, moromi, and shochu with his core senses.

Process

1.Washing, steeping, straining, and steaming of rice
2.Seikiku -koji making-
3.First preparation
4.Kokuto liquefying
5.Second and third addition
6.Distillation
7.Storage and maturation
8.Filtration, bottling, boxing and shipping

Innovation Upon Tradition

To reach the summit of kokuto shochu

Machida has its roots in the old Sumiyo village. Ishihara Shuzo, our original shochu company, had been handcrafting shochu in this village for a long time. We combine Ishihara’s spirit with state-of-the-art technologies such as vacuum distillation.

While honoring and continuing the traditions of distilling, we continuously seek new methods and technologies – that is how we will reach the summit of kokuto shochu making.

Love for Our Local Province

We, the Machida team, share a common goal in that we want to share Amami’s exquisite culture and nature with the world. By handcrafting and distributing our kokuto shochu, we can express Amami’s beauty and spirit.