Sato Shochu Seizoujo is an innovative distiller that continuously makes skills and technology progression, all for the goal of delivering premium shochu to the world. In the early years, Sato Shochu Seizoujo’s shochu was prepared in a wooden barrel that was processed inside a helmet-shaped cauldron distiller. After the introduction of the Sato type distiller by fourth generation Kuramoto, Mr. Junji Mizue, a sustainable production of high-quality, crispy, and dry shochu with a sweet aroma was made possible. During the Japanese economic growth period, Sato Shochu Seizoujo also went through major transformation, brushing up craftsmen’s skills and technique as well as updating the distiller’s machineries.
From such efforts, the distillery became the first producer in the world to deliver shochu made from chestnut, followed by their finest full-scale barley shochu “Ginno Mizu”, which literally translates to Silver Water, and their iconic authentic barley shochu, “Ten no Kokuin”. In 2020, “Ten no Kokuin” landed onto the Antarctic continent together with the 61st Japanese Antarctic Research Expedition team to serve as a pleasant nightcap during their ice-cold trip. Mr. Takao Koga, the fifth generation Kuramoto was at the helm of this quest.
