SAKURANOSATO SHUZO’s shochu
Their storage capacity is amongst the largest in Japan.
In 1997, the distillery began long-term storing and aging of shochu in pots. The three-story red brick storehouse contains approx. 5,000 pots lined up row upon row. It is truly a magnificent sight to see.
The huge unglazed pots stand 1.2 meters high and have a capacity of 500 liters. Fired at high temperatures, the pots emit far-infrared rays that are said to have the effect of mellowing the shochu’s flavor. Also, fine holes on the insides of the pots enable the shochu to breathe continuously, promoting the aging process.
Stored and aged here for three or more years, SAKURANOSATO SHUZO’s representative brand MUGETSU has a rich aroma and deep, full-bodied flavor.
Focus on production
Machines + humans = stable shochu quality and supply
At the time that SAKURANOSATO SHUZO was founded, computer-controlled shochu production was extremely rare. Being shown around inside the distillery, the size of each piece of equipment is astonishing. Steamers that steam rice and barley—the ingredients for koji—in quick time; disc-type koji-making equipment; tanks with a storage capacity of 60,000 liters—every machine completely new to the eye. Although temperature is computer-controlled, operations are not left entirely up to machines, with adjustments made with consideration given to human senses.
|SAKURANOSATO SHUZO CO., LTD.（櫻の郷酒造株式会社）
|Koh 888, Gohnohara, Kitagocho, Nichinan-shi, Miyazaki Prefecture, Japan
|Tour of a Warehouse
|Groups of up to 20 visitors can be accommodated (Reservations must be made in advance for groups.) / Opening times: 9:00–16:00 all year round (excluding Year-end/New Year holiday) / Entry is free of charge; parking available