Machida Shuzo

In their own words

Quoted as the company wrote it, in Japanese. Translating a house's account of itself would make the words ours rather than theirs.

町田酒造は平成3年(1991年)、奄美黒糖焼酎業界で初めて減圧蒸留技法を導入し、従来の重厚な黒糖焼酎のイメージを一新した蔵元です。減圧状態のタンク内でもろみを蒸留することで、果実を思わせる芳醇でやわらかな香りと、さわやかで軽快な口当たりを実現しています。

From the company's own site

How this house works

Counted from the bottles below, not written about the company.

Strength

24 to 43 percent. That is a wider spread than most houses here.

Ageing

1 of these is aged, 2 of them in cask.

Common to most of them

cask and rum like, each recorded on at least half of these bottles.

What they distil

3 bottles here, every one of them kokuto (brown sugar).