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 Our business was established in the fifth year of Tenpou in Japan's Edo period, that is, 1834 in the western calendar. Over the generations, we have continuously inherited the traditional methods of shouchu brewing from our forefathers. The techniques we use involve the use of casks, known as “Kame”. A single Kame holds approximately 800 liters, which by today's brewing standards is an extremely small volume. However, there is no need to apply concentrated heat to the outside of the Kame, and therefore using them allows us to preserve the natural qualities of the fermentation process. The refined taste of Miyazaki Beni Kotobuki sweet potato is used as the main ingredient in “Kameshizuku” and “Tokusen Kanro.” Each sweet potato is lovingly peeled individually, slowly brewed over a long time in traditional large casks called “Kame”, and distilled. As well as this, our affiliate agricultural company, Agri Company Ltd., cultivates our sweet potatoes using organic fertilizer and no pesticides. We hope that you enjoy the full flavor of verdant countryside and sunshine courtesy of Miyazaki that has been woven into every bottle. We would like to take this opportunity to thank you for your patronage. 
2007/02/01
"KYOYA DISTILER & BREWERY's Shouchu Production" now on stream.2006/05/30 "Kappa no Sasoimizu" 720mL won the Grand Gold Medal in the "Spirits and Liqueur Section" of the 2006 Monde Selection. This product received recognition for its mellow flavor.
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