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Shochu is a traditional Japanese distilled spirit, and in Kagoshima — which has the largest number of distilleries in Japan — there are more than 2,000 different labels.
It has produced two iconic styles: the bold and robust imo (sweet potato) shochu and the mellow kokuto (brown sugar) shochu, each reflecting the unique character of the region.
Rich, aromatic, and known for its bold, concentrated flavor, imo shochu is made using sweet potatoes grown in Kagoshima’s fertile volcanic soil. Expect deep aromas, gentle sweetness, and a layered, complex finish.
In contrast, kokuto shochu, which is distilled from brown sugar (derived from local sugarcane) and rice, is produced exclusively in the Amami Islands. It is smooth, light, and has a subtle, gentle flavor.
Shochu is a traditional Japanese distilled spirit, and in Kagoshima — which has the largest number of distilleries in Japan — there are more than 2,000 different labels.
It has produced two iconic styles: the bold and robust imo (sweet potato) shochu and the mellow kokuto (brown sugar) shochu, each reflecting the unique character of the region.
Rich, aromatic, and known for its bold, concentrated flavor, imo shochu is made using sweet potatoes grown in Kagoshima’s fertile volcanic soil. Expect deep aromas, gentle sweetness, and a layered, complex finish.
In contrast, kokuto shochu, which is distilled from brown sugar (derived from local sugarcane) and rice, is produced exclusively in the Amami Islands. It is smooth, light, and has a subtle, gentle flavor.
Kagoshima's shochu culture dates back to the 16th century and has been shaped by its subtropical climate, active volcanoes, and island trade routes. Techniques have been refined over generations, yet many distilleries still rely on traditional, hands-on craftsmanship.
This deep heritage was recognized internationally when the brewing and distillation practices used in shochu-making (and other Japanese spirits) were registered as a UNESCO Intangible Cultural Heritage in December 2024.
Traditional Japanese Sake Brewi...Satsuma Shochu (made using sweet potatoes, water and rice/potato mold produced locally) also became certified as a Geographical Indication (GI) product by the WTO in 2005, preserving its authenticity and local identity.
S hochu begins with fermenting a base ingredient like sweet potatoes (Satsumaimo*), barley, rice or brown sugar, often using a starter called koji. The mash is then distilled, usually once, to preserve flavor.
After distillation, it’s sometimes aged briefly, resulting in a smooth, aromatic spirit with subtle regional characteristics.
*’Satsuma’ is the former name of Kagoshima
K agoshima’s volcanic soil, warm climate, and island surroundings shape its shochu production.
Local ingredients like sweet potatoes thrive here, while traditional methods reflect generations of craftsmanship. Sakurajima’s presence symbolizes the region’s energy, influencing the distinctive flavors and aromas unique to Kagoshima shochu.
S hochu begins with fermenting a base ingredient like sweet potatoes (Satsumaimo*), barley, rice or brown sugar, often using a starter called koji. The mash is then distilled, usually once, to preserve flavor.
After distillation, it’s sometimes aged briefly, resulting in a smooth, aromatic spirit with subtle regional characteristics.
*’Satsuma’ is the former name of Kagoshima
K agoshima’s volcanic soil, warm climate, and island surroundings shape its shochu production.
Local ingredients like sweet potatoes thrive here, while traditional methods reflect generations of craftsmanship. Sakurajima’s presence symbolizes the region’s energy, influencing the distinctive flavors and aromas unique to Kagoshima shochu.
Shochu can be enjoyed in various ways:
Oyuwari: Mix shochu with hot water to bring out its aroma and discover a new depth of flavor.
Soda-wari: Enjoy shochu highball-style with soda water, providing a refreshing yet clean finish.
Cocktail base: As a distilled spirit, shochu also holds great potential as a cocktail base, and it has been gaining attention from top bartenders around the world as a high-quality spirit.
Imo shochu pairs well with local favorites like Satsuma-age (fried fish cake), jidori sumibiyaki (chargrilled chicken), and kurobuta pork. Yet it's incredibly versatile and goes well with any grilled meat, sushi and even pizza!
On the Amami Islands, kokuto shochu is enjoyed with a range of local dishes, from buta no kakuni (simmered sweet soy pork) to keihan (chicken rice) and passionfruit. This exceptional spirit also complements rich and sweet dishes—from teriyaki chicken to rum & raisin ice cream!
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