Furusawa Brewery
Furusawa Jozo is a small brewery that produces shochu mainly led by Norimasa Furusawa and Masako Furusawa.
The Kumamoto Regional Taxation Bureau Liquor Appraisal Committee is held with the purpose of improving alcoholic beverage manufacturing technology, developing the alcoholic beverage manufacturing industry, and providing convenience to consumers.
1. Making koji 
First, the Thai rice used as the raw material is washed and made into koji in a koji making machine.
2. Making sake mash 
The mash is then transferred to a pot buried all over the place, and the mash is made over a period of 7 days, stirring occasionally.
3. Making moromi 
Next, the raw sweet potatoes are washed, steamed, and finely chopped.
4. On the ceiling 
The ceiling of the warehouse where this jar is located is covered with koji mold that has been preserved since the company's founding.
5. Distillation 
The aged mash is distilled in a distiller.
6. Storage 
Place it in the storage tank below.
7. Bottling 
Bottled carefully by hand.
8. Labeling 
Each label is carefully attached by hand.