Shochu Field.

The enjoyment of one glass of alcoholic beverage should not be just about its taste, aroma, drinking style, or the level of intoxication it provides. It should also provide the drinker a deeper level of satisfaction.
Each drink represents a unique piece of culture that has been nurtured by the local community and its history.

Just as the beloved Grand Cru wine classification represents the highest quality of vineyards, all alcoholic beverages have a deep connection to the earth.

We cannot truly convey our pride in Satsuma’s culture to the country and the world unless we produce shochu that encapsulates the essence of the fields- where sweet potatoes and rice are grown -from the light that pours down to the smell of the wind.

This is why we are committed to “making shochu starting from the soil.”

Instead of purchasing sweet potatoes or rice grown by others, we grow them with our own hands.
Beyond focusing solely on crafting shochu within the distillery, we delve into the origins of delightful flavors, toiling under the sun and working the land.

Making shochu, while bridging the gap between agriculture and distillery, is more than just an industry to us, but a part of our culture.

Rather than focusing on volume or efficiency, we prioritize dedicating time and attention to craft spirits of exceptional quality. Our commitment is to deliver shochu where you can taste the background and craftsmanship that went into each bottle.

We believe this is essential for making Satsuma shochu the beloved national drink throughout Japan.

Houzan is our way of sharing the beautiful landscape and accumulated moments of Satsuma to as many people as possible.

Today, we’ll be out in the fields again, conversing with the soil and contemplating the future of shochu.