Akayane Distillery

Since our founding in 1908, our highest priority has always been to create products that will make our customers happy.

Our philosophy is represented by three kanji characters(耕　甕　絆) which remind us to be thankful for the earth, for time, and for people.

We are committed to making products every day with these three principles of gratitude as our base.

By adjusting each production process, including fermentation, temperature control, and distillation, we strive to bring out the best in all of the ingredients.

The base alcohol for all of our infusion-based spirits is our own original imo shochu. We have refined the production of this base shochu so that the strong alcoholic odors or flavors don’t overpower the characteristics of the botanicals in any way.

At its heart, AKAYANE is a team of artisans who are passionate about forging a new future, and not just relying on the techniques of the past.

I hope that interacting with all of you will help write a page in the history of a new spirit to share with the world.

Distillation Creator Munehiro Sata

Distillery Team

Japanese Spirits to the World
Yusuke Higashi

Nurture spirits, and be nurtured by spirits.

The more times I make spirits, the more I realize its difficulties and intricacies. Through my preparations for all stages of the production process, not just distillation, I feel gratitude towards everyone and also get a sense of my own growth. I hope to help Japanese spirits evolve into a world spirit.

Giving you a spirit that only I can make
Mitsuyo Fukumoto

AKAYANE is where we challenge the rules of making spirits.

By using ingredients that have never been used before, we can create brand-new spirits. I always think of the smiles on the faces of our fans while putting all of my heart into making our spirits.

The joy of making spirits from scratch
Katsuhisa Aoki

Spirits are made with the help of many people throughout several processes.

I’m still developing and learning how to solve problems, but I hope to grow along with AKAYANE.

To compete with the world’s liquors
Naoya Fujimoto

It’s my hope that people will say the spirits that I have made are delicious.

I want to thank everyone who is involved, and devote myself to continue to make unique spirits.

The magical world of AKAYANE
Hanako Sakamoto

Just as I was so surprised when I first learned that GIN HEART [Aki/Autumn] uses mushrooms, it would make me happy if people are surprised and wonder “What kind of alcohol is this?” or “What ingredients are they using?” while drinking and enjoying our spirits.

Making spirits is a tool for expressing ideas
Yoshifumi Katsuki

While challenging the boundaries of spirits-making, I also get to have fun.

It’s my pleasure to look for ingredients that no one else has used, grow them by myself, and make spirits for someone to enjoy.