Produced by Yamazaki Honten Shuzojo Distillery in Nagazaki, Kyushu. The first generation of producers came from Kyoto, during the Edo period, and began making vinegar, soy sauce and sake, before specializing in shochu. The region was very active commercially and there was plenty of trade with the rest of the world, with Nagazaki being Japan's only port open to foreign ships. The distillery took advantage of this situation, but not only, it is one of the most advanced in terms of innovation on products, ingredients and methods.