北薩摩の霊峰紫尾山に降る大量の雨は、自然の大地をうるおし、年月をかけて地下深く滲みわたり、脈々と豊かに流れる伏流水を形成しています。この紫尾山の四季の恵みを存分に蓄えた、清く澄んだ水。これこそ軸屋酒造の生命の水です。 紫尾山のふところに抱かれた山裾にある小さな蔵、軸屋酒造。地底146ｍから汲み上げられ清水は、この蔵で旬の薩摩芋と米麹（白麹）を原料に杜氏の巧みな 技よって大切にはぐくまれ、滋味あふれる焼酎に生まれ変わるのです。麹はやわらかさと繊細さを合わせもつ白麹のみを用い、薩摩芋は太陽の日差しをたっぷり 吸い込んだ旬の薩摩芋のみを用います。この地で創業以来、旬のみが持ち合わせている自然の滋味を焼酎に生かすことを信条とするため量産を避け、軸屋酒造独 特の風味を維持する姿勢を誠実に守り、貫き通しています。

The abundant rain falling on Mt. Shibi nourishes the natural earth, seeping deep underground over time to form a rich, ever-flowing underground stream. This pure, clear water, fully imbued with the blessings of Mt. Shibi's four seasons, is the very lifeblood of Jikuya Shuzo. Nestled in the foothills embraced by Mt. Shio, the small brewery Jikuya Shuzo. Water drawn from 146 meters underground is carefully nurtured here by the master brewer's skilled techniques, using seasonal sweet potatoes and rice koji (white koji) as ingredients, transforming into shochu brimming with rich flavor. Only white koji, which combines softness and delicacy, is used. Only seasonal sweet potatoes, fully saturated with sunlight, are selected. Since its founding in this land, the brewery has adhered to the principle of harnessing only the natural flavors of the season in its shochu. It steadfastly avoids mass production, sincerely upholding and maintaining the unique flavor profile that defines Jikuya Shuzo.