Machida Sake Brewery has opened up new possibilities for brown sugar shochu with the birth of Sato no Akebono. Vacuum distillation eliminates the variation in taste, strong odor, and off-taste found in conventional brown sugar shochu, resulting in stable quality and a mellow flavor that is easy to drink. As a result, the image of brown sugar shochu has been renewed, and it has become a product that is supported not only by older men but also by women and young people. In 1991, we established a new factory equipped with the latest equipment, and strive to improve quality by commercializing only aged sake. Since our founding, we have pursued technological improvements while valuing our connections with local people, and have maintained stable sake quality. Machida Sake Brewery aims to contribute to the local community with the mission of passing on and developing brown sugar shochu culture, and will continue to strive with a humble and sincere attitude.