OUR COMMITMENT
Our Commitment
Where Innovation Meets Tradition.
Crafted Over Time.
Through our delicious shochu, we share the rich nature of Amami and the culture and history nurtured by our ancestors with people across Japan and around the world.
Brown Sugar Shochu is a unique spirit that can only be produced in the Amami Islands.
Machida Shuzo continues to preserve its traditions while adopting new technologies, opening up new possibilities for Brown Sugar Shochu.
INGREDIENT COMMITMENT
Carefully Selected Ingredients: The Heart of Brown Sugar Shochu
Our Commitment to Brown Sugar
Brown sugar is the most important ingredient that defines the flavor and character of Amami Brown Sugar Shochu. We use a higher proportion of brown sugar in our production process and generously incorporate carefully selected brown sugar from Okinawa Prefecture.
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Generously Crafted with Carefully Selected Brown Sugar
We use only the highest-grade brown sugar from Okinawa Prefecture as our ingredient. To bring out its rich, fruity aroma and smooth character, we carefully select premium-quality brown sugar with uncompromising standards for both origin and quality.
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Secondary and Tertiary Fermentation:A Commitment to Craft」
To increase the amount of brown sugar used while allowing the yeast to work steadily, we employ a secondary and tertiary fermentation process, adding the brown sugar liquid in two separate stages. By introducing it gradually rather than all at once, we reduce stress on the yeast and create a clean, refined spirit with minimal unwanted flavors.
Our Commitment to Rice Koji
Rice koji plays a vital role in the fermentation process of Brown Sugar Shochu. Koji making is one of the most important steps in production, as it has a significant impact on the quality and character of the final spirit.
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High-Quality Japanese Ingredients
We use carefully selected Japanese rice for the koji that forms the foundation of Brown Sugar Shochu’s rich and full-bodied flavor. After the rice is polished and carefully washed, we precisely adjust the soaking time according to the type of rice to achieve the ideal moisture absorption level. This balance of a firm exterior and a soft interior, known as “outer firmness and inner softness,” is the first step toward creating high-quality koji.
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Handcrafted by Skilled Artisans
Rather than relying solely on machines, our artisans carefully monitor the condition of the koji with their own hands and eyes. Years of experience and intuition are what create our high-quality koji.
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Precise Temperature Control for Superior Koji
During the koji-making process in our koji room, temperature and humidity are carefully controlled for approximately 44 hours. With the support of our koji-making equipment, the koji mold is allowed to develop steadily under stable conditions, resulting in high-quality koji in which the enzymes fully penetrate deep into the rice.
Our Commitment to Water
For our brewing water, we use pure underground spring water from Tatsugo Town on Amami Oshima Island. This soft water, nurtured by the island’s lush subtropical forests and rich in balanced minerals, supports the smooth and delicate flavor of our Brown Sugar Shochu.
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The Gentle Water of Tatsugo
Tatsugo Town on Amami Oshima Island is blessed with abundant forests and clear streams, providing a stable supply of high-quality water throughout the year. This naturally refined soft water, which has long supported both local communities and shochu production, creates the ideal foundation for crafting a delicate and refined flavor.
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Regular Water Quality Testing
Through regular water quality testing, we maintain consistently high standards of quality.
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Environmental Conservation Activities
We have our own wastewater treatment facility and implement measures to prevent water pollution.
Our Passion for Ingredients
Carefully selected brown sugar, thoughtfully crafted rice koji, and pure water. The harmony of these three essential ingredients creates a Brown Sugar Shochu that could only come from Machida Shuzo.
We remain committed to treating each ingredient with care and using only the finest materials to create the highest quality spirit.
MANUFACTURING COMMITMENT
Unique Craftsmanship Where Tradition Meets Innovation
Distillation for a Light, Refreshing Finish
Vacuum Distillation
In 1991, Machida Shuzo became the first producer in the Amami Brown Sugar Shochu industry to introduce vacuum distillation technology, transforming the traditional image of rich and robust Brown Sugar Shochu.
By distilling the fermented mash under reduced pressure, we achieve a smooth and refreshing spirit with a fruity, aromatic character and a delicate, refined finish.
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Thorough Temperature Control
Under reduced pressure, the boiling point of the mash is lowered, allowing distillation at a lower temperature than usual. This prevents the delicate aroma compounds from being lost due to heat, preserving their refined aromas and capturing them in the original spirit.
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Precision in Distillation Time
By distilling slowly at low temperatures, we preserve the elegant aromas derived from brown sugar and capture them in the original spirit. This clear and refined character also contributes to the quality of the spirit during long-term aging and maturation.
The Mechanism of Vacuum Distillation
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Vacuum Applied
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Low-Temperature Distillation
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Drawing Out Delicate Aromas
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Clear Original Spirit
Smoothness Nurtured by Time
Long-Term Aging
At Machida Shuzo, we are committed to long-term aging, carefully maturing our original spirit in large stainless steel tanks.
Only spirits aged for three years or longer are selected for blending. While preserving the refreshing character unique to vacuum distillation, this process brings out a deep, mellow flavor with a soft character derived from brown sugar.
Flavor Evolution Through Aging
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Rough and Harsh Flavors
Sharp, Unrefined Notes -
Sharp Edges Begin to Soften
Aroma Becomes More Refined -
Smoothness Deepens
Richness and Depth Develop -
A Mature and Refined Flavor
A Deep, Lingering Finish
Valuing the Skills and Sensibilities of Our Artisans
Even with the introduction of modern large-scale equipment and advanced production technologies, shochu making remains a craft that involves living elements such as koji and yeast.
We carefully monitor the condition of the koji and fermented mash at every stage, maintaining meticulous control throughout the production process to create a spirit of exceptional quality.
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24-Hour Temperature Control
Water cooled by a chiller is circulated through cooling pipes inside the tanks, allowing us to control the temperature of the mash around the clock.
By keeping a stable temperature environment throughout the fermentation process, we support the consistent quality and refined character of our shochu. -
Quality Inspections by Specialists
We analyze the fermented mash throughout each stage of production, checking whether sufficient alcohol has been produced, whether key components that influence the flavor of shochu remain within the required standards, and whether the yeast is functioning properly.
These thorough quality inspections ensure the consistency and excellence of our shochu. -
Sensory Evaluation by Skilled Staff
As part of our production process, our skilled staff conduct daily sensory evaluations to assess the quality of our shochu.
Through these careful evaluations, we minimize variations in quality and ensure that every bottle delivers the same refined taste and enjoyment.
Thorough Quality Control
From the acceptance of raw materials to final shipment, we maintain strict quality control throughout every stage of the production process.
Raw Material Inspection
We check the specifications and condition of each raw material upon arrival,
and use only those that meet our quality standards.
Process Control
We record and analyze data from each stage of the production process to maintain consistent quality.
Sensory Evaluation
In addition to instrumental analysis, we also conduct sensory evaluations using human senses.
Even the slightest differences are carefully detected.
ISO 22000
We have obtained ISO 22000, the international standard for food safety management systems,
and are committed to continuously operating and improving our food safety management framework.
Discover More About Brown Sugar Shochu
You can tour the entire production process, from raw ingredients to the finished product.
Experience the craftsmanship of our artisans firsthand as you observe the process, take in the aromas, and see the techniques behind our shochu making up close.
Reservations are required for tours.