Yayoi
Shochu
About the Brewery
Yayoi Shochu was founded in March 1922 by Tami Kawasaki, a businesswoman from Amami Oshima. Mr. Tami is also known as the first honorary citizen of Naze City, naming the shop name and representative brand "Yayoi" after the founding month of March. When the company was first founded, it produced shochu using brown sugar as raw material, and under the technical guidance of Mr. Masakichi Niino, it continued to produce brown sugar shochu and awamori until the early Showa era.
During the war, when it became difficult to obtain raw materials, the company overcame hardships by producing shochu using cycads and shiitake. After the war, in the 1940s, they resumed producing shochu using brown sugar, and now the fourth generation, Mr. Hiroyuki Kawasaki, continues this tradition. Yayoi Shochu accepts brewery tours by reservation only, and advance application is required.
During the war, when it became difficult to obtain raw materials, the company overcame hardships by producing shochu using cycads and shiitake. After the war, in the 1940s, they resumed producing shochu using brown sugar, and now the fourth generation, Mr. Hiroyuki Kawasaki, continues this tradition. Yayoi Shochu accepts brewery tours by reservation only, and advance application is required.