Yanagita Distillery 柳田酒造

A family-owned SHOCHU distillery is where we played as children, where we live and where we learn.

I, who was not an exception to this trend, was raised at the distillery in name and reality. When suddenly the opportunity came to me to start working at the distillery, I felt no discomfort. I was amazed myself how comfortable I was and how natural it was to be here.

Traditional technique such as making SHOCHU is not easy. I occasionally found myself feeling enormous pressure from the tradition. I saw an unfavorable wind challenging me with no mercy.

What I do is close my eyes and remember.

Taking over a baton of tradition is to stack up new creations. I seized the moment in the present age and continued making SHOCHU that I believed in. In the end, never forget the teachings of predecessors who taught you to experience the fun of producing new creations.

Visualizing the customers enjoying our SHOCHU, which is a harmony between the blessings of nature, spring water and the technique; we continue to pursue relentlessly the challenge of distillation. We strive with our tradition of 112 years.

這是由家族共同經營的燒酌酒廠,這個酒廠是小朋友遊玩,生活與學習的地方。

我也是如此,名義與實質上我都是由酒廠所養育出來的。所以當我長大成人之後,突然間進入回到幼年時熟悉的酒廠環境工作,絲毫感覺不出一點違和感,自己也相當驚訝,竟然是可以這樣自然而然的與環境融為一體,所產生的高度認同感,連我自己都深受感動。

然後,對於我自己來說,要維持傳統的燒酌釀造技術,還真的是個挑戰,可說一點都不簡單。尤其心中,不時會有破壞傳統的疑慮及壓力,一切如同逆風般,不斷給予我挑戰。

在這個時候,我常緊閉雙眼,試著思考著個中的原因。

如何繼承傳統的釀造技術及經驗,並從中創造出新的內涵。如何在時代變遷底下,仍能充滿自信的繼續生產高品質的燒酌。所以千萬不能忘記前輩釀酒職人們的指導,因為他們傳承並教導我們寶貴經驗。

自然的恩惠提供清澈水質,釀酒人高超的調和技巧,造就了高品質的燒酌,看到顧客露出愉快滿足的模樣,因此我等將肩負起家族使命,繼續挑戰釀造技術的巔峰造極。因為112 年的歷史傳承一直在我的心中。