Kyoya Distillery was founded in 5th year of the Tenpo Era; 1834. Specializing in producing and aging shochu in 800L ceramic pots. The pots induces natural fermentation that requires neither artificial heating nor cooling. Kyoya's company policy is to make shochu that is friendly to the environment. Accordingly, the distillery operates an agri-company that cultivates sweet potatoes using natural compost. The company also grows rice with the aid of Aigamo (mixed-breed) ducks. The ducks forage on weeds, help plow the fields with their movements and leave droppings, making the rice fields fertile and healthy without the use of agricultural chemicals. Despite being one of the oldest distilleries in Miyazaki Prefecture, Shinichiro Watanabe, the current distillery President insists, We will always pursue new dimensions of shochu production without settling.

Tasting Notes

A well-balanced, dry gin made from a base of sweet potato shochu resulting in extra body and a touch of sweetness that is balanced by the bright, tart notes from the yuzu, exotic citrus, and sansho pepper from the locally sourced botanicals. The locally sourced and very rare citrus fruit, hyuganatsu and hebess, give YUZUGIN a remarkably unique flavor profile. Bursting with notes of juicy, sweet citrus, playful spice, and earthy complexity.

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