Imo and kokuto shochu stand out as two of Japan’s most remarkable distilled spirits. Bursting with rich flavor and enticing aroma, they embody the essence of Kagoshima, offering a cultural and historical experience with every sip. 

Authentic local specialties, these spirits are meticulously crafted in two distinct corners of the region—imo shochu hails from the Kagoshima mainland to the north, while kokuto shochu is produced on the outer Amami Islands to the south. 

Both locales are graced with nutrient-rich soil and steeped in a cultural heritage that spans millennia, providing the ideal backdrop for centuries of shochu craftsmanship.

Embark on a journey to explore these liquid treasures with us.

Kagoshima Prefecture unfolds in breathtaking beauty, stretching from the southwestern tip of Kyushu to the southernmost reaches of the Amami archipelago. 

It is endowed with mineral-rich soil, pristine waters, and a favorable climate, and enjoys ideal conditions for cultivating agrarian crops. Drawing on these natural advantages, Kagoshima proudly claims the title of having the largest number of distilleries in all of Japan. A total of 111 establishments call the region home, and craft an impressive array of exquisite beverages derived from locally sourced ingredients. 

The northern mainland offers optimal conditions for cultivating sweet potatoes, while the islands extending southward provide excellent terrain for sugarcane farming.

Steeped in tradition and widely acclaimed for its historical significance in Japan, Kagoshima embodies the essence of these two distinct worlds—geographically and culturally separated, yet bound as a cohesive state within Kagoshima Prefecture.

Koji-kin, an edible mold, plays a pivotal role in fermenting the mash in shochu production. Serving as the catalyst for saccharification, it facilitates the breakdown of complex sugars into simpler forms, enabling yeast to transform them into alcohol.

Considered a superfood, koji-kin has the unique ability to enhance the inherent goodness of any food it encounters, arguably contributing to the delectable taste of Japanese cuisine. This essential ingredient is widely utilized in the creation of various traditional staples, such as soy sauce, miso, and sake, imparting them with rich flavors and distinctive character.

Koji-kin is typically applied to rice, acting as the medium for the mold culture to thrive. It comes in three types, each imparting a distinct flavor to the shochu it helps produce.

What you’ll need: shochu and a stylish glass

Instructions

1. Pour about 80ml of shochu into a stylish glass.

2. Indulge in the experience using the 5S’s (sight, swirl, smell, sip, and savour). 

3. Enjoy the aroma and taste—savoring shochu in its purest form. 

Tips

1. Chill the glass in the freezer to enjoy the shochu slightly cooled. 

2. Use less shochu for products over 30% ABV.

3. Shochu with 36% ABV or more will exhibit a delightfully thick and smooth texture when it is chilled in the freezer.

What you’ll need: shochu, warm water, thermometer, and a ceramic cup or heat-resistant glass

Instructions

1. Boil some hot water and pour it into a ceramic cup, filling to a little under half.

2. Allow the water to cool to about 70°C and pour an equal amount of shochu into the cup.

3. Use a thermometer to ensure the liquid is between 42°C and 50°C and serve.

4. Enjoy the pleasant aroma as it rises with the steam.

Tips

1. Pouring the water first delivers sweetness while leading with the shochu offers dryness. 

2. Heat the oyuwari to about 50°C in winter and about 42°C in summer.

3. Enhance your experience by exploring the different drinking vessels that can complement your oyuwari experience.

4. Consider using a heat-resistant wine glass to bring a new dynamic to the occasion.

What you’ll need: shochu, soda water (carbonated water), ice, chilled glass, and a muddling spoon 

Instructions

1. Chill a tall glass in the freezer or refrigerator until cool. Because the glass is chilled, the drink can be enjoyed with or without the ice.

2. Fill a quarter of the glass with shochu.

3. Slowly fill the glass with soda water.

4. Using a muddling spoon, lift the ice from the bottom of the glass and slowly stir in two full turns.

5. Enjoy the thirst-quenching fizz and lovely aromas as they expand throughout your mouth.

Tips

1. Use a tall glass, such as a Collins glass.

2. Use shochu with 30% ABV or more for stronger aromatics.

3. Avoid pouring directly onto the ice when pouring the soda water.

4. Shochu with 36% ABV or more will exhibit a delightfully thick and smooth texture when it is chilled in the freezer.

5. Use shochu made from purple sweet potatoes when possible, such as murasaki or beni. 

6. Fruity-type shochu can also be used.

What you’ll need:

1. Rock glass

2. Imo shochu: 60ml (40% ABV is ideal)

3. Angostura Bitters: 3 dashes

4. Soda water: 10ml

5. Kokuto sugar*: 1~2tsp (*can be substituted with other dark sugar)

6. Orange peel: single strip/slice

7. Ice

Instructions

1. Add the bitters, soda, and kokuto sugar to a rock glass and stir. 

2. Stir until the sugar has mostly dissolved. 

3. Add the imo shochu and ice, slowly stirring until it is well-chilled.

4. Garnish with a strip of orange peel and enjoy.

What you’ll need:

1. Rock glass

2. Kokuto shochu: 40ml (40% ABV is ideal)

3. Campari: 30ml

4. Sweet Vermouth: 20ml

5. Lemon peel: single strip/slice

6. Ice 

Instructions

1. Fill the rock glass with ice.

2. Add all of the liquid ingredients and stir several times.

3. Garnish with a strip of lemon peel.

4. Enjoy a new-style Negroni accented with kokuto shochu.