Watanabe Shuzojo

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.

私ども渡邊酒造場は、 代々家族が生まれ育った田野町で自家栽培したサツマイモなど宮崎県産の原料と、 初代壽賀市と二代目一男のふるさと愛媛県産の原料、 そのふたつの「故郷」の農産物だけを使い焼酎を醸しています。

From the company's own site

How this house works

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

Strength

20 to 40 percent. That is a wider spread than most houses here.

What they distil

6 bottles here across 2 bases: 3 mugi (barley) and 3 imo (sweet potato).

Koji

white and black koji all appear across these bottles, which is usually where the difference between them starts.

Ageing

6 of these are aged.