REGION: Miyazaki

The Watanabe family see themselves more as farmers than as distillers, spending most of the year cultivating sweet potatoes using organic methods and local traditions. After harvest they ferment using wild yeasts native to the distillery, distill using a custom hybrid still and store without heavy filtration. The result is full bodied shochu with compelling and haunting flavors pulled from the Miyazaki soil.

Located in the southern Japanese prefecture of Miyazaki known for some of the best shochu making in the country, Yanagita Distillery has been distilling since 1902.