Shochu

Shochu may not be as instantly familiar as sake (actually called seishu or nihonshu) to those outside of Japan, but it shares some key similarities with the world-famous drink, as well as some distinct differences. While sake is exclusively made from rice, shochu can be distilled from a variety of ingredients, including rice, barley, sweet potatoes and buckwheat. Shochu is a distilled liquor, giving it a higher alcohol content compared to sake, which is a fermented beverage. This distillation process results in a versatile spirit that can be enjoyed straight, on the rocks, diluted with water, or mixed into creative cocktails.

Shochu comes in two types: one made through consecutive distillation, which yields a milder taste, and another, known as Honkaku Shochu, made through single distillation to retain the full aroma and flavor of its ingredients. For a more authentic experience, you want to look for Honkaku Shochu, many of which can be found in Kyushu.

Japan’s southwestern island, Kyushu is known as the Shochu Kingdom thanks to its long history of production and over 300 active distilleries. The island’s subtropical climate meant that fermenting nihonshu was only possible in winter, with locals turning to shochu instead. Roughly translating to “burned alcohol,” the name reflects the heat used to extract the alcohol and is similar to that of soju from Korea. Shaped not only by climates, the development of Shochu was impacted by the value of rice, leading creative producers to use alternative ingredients such as barley, sweet potato and black sugar.

Meijigura distillery, Makurazaki City (Satsuma Shuzo Company limited)(Google Maps)

At the Satsuma Shuzo Meijigura distillery in coastal Makurazaki City, Kagoshima Prefecture, visitors can enjoy a free tour of the factory and museum. Running since 1936, they have multiple distilleries producing sweet potato, barley and rice shochu, as well as their own low-malt beer. Their Meijigura site is both a museum and a working distillery, with production running from August to May. The limited times are due to a dedication to using only fresh, seasonal produce and means that the shochu created is of the highest quality. After learning about the history and watching the process in action, visitors can indulge in a wide range of tastings, including exclusive shochu varieties available only at this location. They can also purchase the brand’s signature bottles at the on-site souvenir shop.

Satsuma Shiranami Meijigura offers a rich sweetness and a soft mouthfeel, achieved through fermentation and maturation in century-old clay pots. Only available at Meijigura. (Satsuma Shuzo Company limited)

If you’re arriving into Kagoshima, be sure to check out the beautiful Sengan-en Garden and the infamous active volcano, Sakurajima. Makurazaki is about 2 hours from Kagoshima, but offers a fantastic opportunity to explore the Satsuma Peninsula and see some quieter corners of the island. Ibusuki Onsen is a popular hot spring destination known for its black-sand spas. Called sunamushi, or sandbathing, visitors can experience being buried in sand that reaches up to 55 degrees Celsius, a unique and thoroughly relaxing experience. Hiking Lake Ikeda, exploring the Chiran Samurai District and relaxing at stunning beaches and viewpoints like Ajirohama Beach and Cape Bono will leave you with some captivating memories of the region.

Mt. Sakurajima and Sengan-en Garden (© K．P．V．B)(Google Maps)

For the foodies, the area of Makurazaki is known for creating katsuobushi: the dried bonito flakes you often see dancing when sprinkled on hot dishes. Try some of the highest quality bonito flakes with the local specialty dish of Makurazaki Katsuo Funado Meshi at local restaurants and even try your hand at making dashi with the local flakes in a special class.

Of course, no meal would be complete without a glass of the local shochu, and it’s worth mentioning that there is a popular belief in Japan that shochu gives drinkers less of a hangover. This is thought to be thanks to the lower levels of acetaldehyde and sulfites, and while it isn’t proven, it’s certainly a bonus reason to try a glass or three.

For more details, contact DMC Japan to discuss ideas, locations and rates.
Contact Us