Company profile

Aokage was born in 2006 after making numerous attempts and adjustments in various brewing processes. It is made by atmospheric distillation to produce a strong, deep, rich flavor. The rich and long aftertaste is the reason why our elbow-bending customers love it and say, "I can enjoy the flavors of a distilled liquor equal to foreign liquors. In Japan, Aokage is produced twice a year-in the spring and fall.

Our one and only sweet potato shochu remaining from the beginning of our establishment. Although this shochu had once been discontinued, it made a proud comeback after 35 years in 2013. We use “Koganesengan” sweet potato abundantly grown in south Kyushu, and the same groundwater used in other shochu-well water that has been handed down for generations. Added black malt helps create a heavy and robust taste. The mild sweetness is favored by women, too.

Barley shochu “Tochikurige” is named after a very rare western horse. Its color is beautiful amber like a tochikurige horse, containing 41% alcohol rare for shochu and presents a robust and smooth taste. We recommend enjoying Tochikurige on the rocks, and feel the gradual change into a mild and delicate taste as the ice slowly melts and the alcohol concentration drops.