青ヶ島酒造

The Story of 青ヶ島酒造

Aogashima Shuzo is a distillery on the remote volcanic island of Aogashima, part of Tokyo's outlying islands. Islanders have long distilled shochu at home as a byproduct of growing sweet potatoes, their staple crop, and in 1984 these home producers incorporated as a single company. Nine individual toji still work at the distillery today, each with a distinct palate, so the same-named product can taste different depending on who made it.