Hakuro Sake Brewery Co., Ltd. has a long history as a sake brewery founded in 1730 (Kyoho 15). After that, it became a stock company in 1960, and in 1989 (Heisei 1), the factory was moved to Yamakawa (formerly Yamakawa Town), Ibusuki City. Yamakawa, Ibusuki City, is known as the place where sweet potatoes were introduced to Japan in the early 17th century, and boasts high-quality soil and abundant natural water. This natural water is so soft that it has been certified as one of the ``Top 100 Water Villages'' and is perfect for making shochu. At Hakuro Sake Brewery, we use high-quality Kogane Sengan from Kagoshima Prefecture as the main ingredient, and use natural water for brewing water and split water. While adhering to traditional manufacturing methods, the shochu is aged for about a year to bring out its deep flavor and mellowness. In particular, during aging, excess oil produced by the temperature difference with the outside air is carefully removed by hand, achieving a rich flavor that cannot be achieved with low-temperature filtration. We continue to make shochu that takes advantage of the local natural blessings and respects tradition.