Sato Shochu Factory

Flagship Brand: Ten no Kokuin

Carefully selected rice and barley are used to make koji, and the shochu is prepared in traditional earthenware pots using groundwater from the Horikogawa river system. To achieve local production for local consumption, raw materials are sourced from local farming cooperatives, and the distillery has started producing not only shochu but also liqueurs. With new initiatives added to traditional shochu production, the appeal of the distillery continues to grow.