EST. 1984
青酎
Since 1984 — 青ヶ島村, Tokyo
Aogashima Shuzo makes Aochu, the phantom shochu of Aogashima — a volcanic speck far south of Tokyo. Home-grown sweet potatoes, Japanese barley and the island's own wild koji and yeasts are brewed donburi-style, and each of the ten toji ferments to their own hand: one island, many Aochus.
Aogashima Shuzo makes Aochu, the phantom shochu of Aogashima — a volcanic speck far south of Tokyo. Home-grown sweet potatoes, Japanese barley and the island's own wild koji and yeasts are brewed donburi-style, and each of the ten toji ferments to their own hand: one island, many Aochus.
Island shochu of wild koji
Island shochu of wild koji