弥生 Products from Yayoi

In March 1922, this distillery was established and named after the Japanese name for March, Yayoi. The distillery has produced Awamori for a long time and started shochu making in the early 50's. The current owner is the 3rd generation, Yozo Kawasaki. The distillery specialises in high-temperature fermentation and atmospheric distillation to make aromatic Shochu with a rich flavor. They are also known for long aging, making the best of oak barrels.