Founded in 1907 as a sake brewery, Jotokuya Sake Brewery launched the shochu brand ``Jotokuya'' in 2003 and began producing shochu using locally produced naked barley. It is characterized by its light taste due to vacuum distillation, and the aromatic and deep flavor due to atmospheric distillation, and liqueurs made with Oita-grown kabosu and yuzu are also popular products. The family and two brewers continue to make shochu using local ingredients, with a focus on handicrafts. Its history dates back to the Edo period, when the Nakazono family started business under the trade name ``Jotokuya'' in Yokkaichi Yokomachi, Monzencho. In 1907, the head of the family, Teiichi Nakazono, focused on high-quality water and began producing sake. Later, in 1984, it converted to a shochu brewery, and in 2003 it restarted under the "Jotokuya" brand. Utilizing the techniques cultivated through sake production, we continue to produce shochu that pursues quality over quantity. Our brewers keep in mind that ``sake is a living thing,'' and proceed with brewing while staying tuned to daily changes. While inheriting the traditions and techniques from our founding, we are accumulating experience with the aim of producing even better sake.