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.
佐藤焼酎製造場は、プレミアム焼酎を世に送り出すことを目標に、常に技術をアップデートしている革新的な蒸留所です。創業当初の焼酎は木樽で仕込み、兜型の大釜で処理していました。四代目・水江順治氏による佐藤式蒸溜所の導入により、香ばしくてキレが良い辛口焼酎の製造が可能となりました。
日本の高度経済成長の最中、佐藤焼酎製造場は職人の技と技術のブラッシュアップに努め、蒸溜設備に投資するなど大きな変革を遂げました。このような取り組みから、世界で初めて栗を原料とする焼酎を提供し、最高級の本格麦焼酎「銀の水」および佐藤焼酎製造場のシグネチャー本格麦焼酎の「天の刻印」が誕生しました。2020年、第61次日本南極観測隊とともに南極大陸に上陸した「天の刻印」は隊員たちのだれやめ酒としての役目を果たしました。
