Kedoin Distillery took over the brand name ``Aoshio'' from Aose on Shimokoshiki Island in 2007 and moved to its current location in Kedoin. It moved from the seaside to a mountain village and is carving out a new history as a ``mountain storehouse''. The feature of our brewery is that we are the first potato shochu brewery to try "wooden barrel preparation." We use carefully selected manufacturing methods in every step of the way, starting with handmade rice malt, preparing in wooden barrels, distilling in wooden barrels, and storing in caves. As a result, we produce a unique shochu that you can't taste anywhere else. We welcome tours of the brewery at any time, and during the brewing season, you can experience the traditional shochu making process up close. The brewers, including master brewer Takayuki Yamashita, value tradition while continuing to take on new challenges and aim to provide even more delicious shochu. You can also sample and purchase at the direct sales store. Be sure to visit Keioin Distillery and enjoy the one and only shochu.