The Satoh Distillery

Bringing together two, fastideously checked and locally grown products - the Satsuma sweet potato and a Japanese strain of rice - we check each individual potato for quality,
aroma and texture before using them for our
main products.

The 'hardware' we use has changed little over the last 130 years except for the demands of modern hygiene regulations, and this is reflected in the supreme quality of Satoh Shochu.

Something else which hasn't changed is our water. Taken from a natural reservoir, deep under the distillery, it takes around 120 years for it to filter down from the Ebino Plateau, through layer upon layer of volcanically formed strata.

This, certainly helps give Satoh Shochu its distinct flavours.

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