Three Features

Three Features

Collaboration between skilled distillers and local producers

At JORYU DISTILLERY, internationally minded distillers and local producers work together to create the highest quality spirits.
Through international talent exchange, we combine the latest trends with artisanal techniques and taste.
We will also work with local farmers to develop original recipes that utilize Izumisano's specialty products.
Furthermore, we will promote the appeal of distillation techniques and ingredients through our website and events, deepening our interactions with the local community and visitors while also contributing to the development of distillation culture.

Carefully selected ingredients from around the world and local specialties

We combine carefully selected ingredients from around the world with Izumisano's local specialties to create unique spirits.
Using juniper berries from Southern Europe, spices from South America, local citrus fruits and peaches, we pursue unique flavors that are global yet reflect local identity.

A fusion of fermentation and distillation techniques and modern sensibilities

At JORYU DISTILLERY, we flexibly use fermentation, soaking, distillation, etc. according to the characteristics of the raw materials. We combine traditional distillation techniques with the latest manufacturing methods to produce high-quality spirits. We use a 150L still made by Kothe of Germany to take advantage of the freedom that only a small-scale distillery can offer, and we carry out the entire process from fermentation to distillation. In addition, we inject a modern sensibility into our products when it comes to blending and aging.