Kagoshima Shochu: Japan's Spirit in a Glass

Discover the craftsmanship and flavors that define this iconic drink

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INTRODUCTION

What is Shochu?

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.

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1-day itinerary in Kagoshima

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Must-visit bars in Kagoshima

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Sake vs Soju vs Shochu: The truth no one explains

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6 Facts you didn't know about Sochu

Imo and Kokuto

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 and rice, is produced exclusively in the Amami Islands. It is smooth, light, and has a subtle, gentle flavor.

Food & Drinks

Japan wants you to Drink More

INTRODUCTION

What is Shochu?

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.

Food & Drinks

Sake vs Soju vs Shochu: The truth no one explains

Food & Drinks

6 Facts you didn't know about Sochu

Food & Drinks

Must-visit bars in Kagoshima

Activities

1-day itinerary in Kagoshima

Food & Drinks

Japan wants you to Drink More

Imo and Kokuto

Two iconic styles define Kagoshima shochu—bold sweet potato and smooth brown sugar.

HISTORY

A spirit rooted in centuries of tradition

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 Brewing Earns UNESCO Recognition

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.

Food & Drinks

Drinking on the street is encouraged?!

Shochu 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

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What makes Kagoshima's shochu special?

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Shochu making in 30 seconds

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Hidden gem near kagoshima

Kagoshima'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.

Food & Drinks

Drinking on the street is encouraged?!

Shochu begins with fermenting a base ingredient like sweet potatoes (Satsumaimo*), barley, rice or brown sugar, often using a starter called koji. *'Satsuma' is the former name of Kagoshima

Kagoshima's volcanic soil, warm climate, and island surroundings shape its shochu production. Sakurajima's presence symbolizes the region's energy.

Food & Drinks

What makes Kagoshima's shochu special?

Food & Drinks

Shochu making in 30 seconds

Activities

Hidden gem near kagoshima

DRINKING STYLES

How to drink 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.

RECOMMENDATIONS

Pairing Shochu with Food

Sweet Potato (Imo) Shochu

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!

Brown Sugar (Kokuto) Shochu

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!

ARTICLES

More about Kagoshima

Discover more about the region of Kagoshima that shapes the local shochu culture.

Explore Kagoshima

Hokusatsu Regional Park, Kagoshima

A large park located in Miyanojo town featuring natural trails, scenic landscapes, and a gateway into the Hokusatsu region's rich outdoor environment.

The Sankara Hotel & Spa, Yakushima Island

A luxury resort on the island 60km southwest of Kagoshima, surrounded by ancient cedar forests and offering a serene escape into nature.

Isa City, the Birthplace of Shochu

This small city in northern Kagoshima is considered the birthplace of shochu, with a rich heritage of distilleries and the iconic Isa City Shochu Museum.

Akune Oshima

An uninhabited island with pristine white-sand beaches just 2km off the Akune City coast, reachable by a short boat trip from the mainland.

Regional Cuisine — Kagoshima

Explore the strong-flavored seafood and hearty meat dishes that define Kagoshima's culinary identity—from kurobuta pork to satsuma-age fried fish cake.

Kanoya Rose Garden

Japan's largest rose garden, opened in 1986, featuring over 50,000 rose bushes across hundreds of varieties in stunning bloom.

Wake-jinja and Inukai Falls

A beautiful shrine and waterfall near Kirishima onsen, offering a peaceful retreat into Kagoshima's lush forested landscape.

Remote Kirishima 2023

Kirishima National Park, established in 1934, is home to dramatic volcanic peaks, crater lakes, and healing hot springs in southern Kagoshima.

Kagoshima's History Walk

Follow the footsteps of the Shimazu Clan and the Meiji Restoration heroes across the city's most historically significant landmarks.

Explore Kagoshima

OUR PARTNERS

Kagoshima Shochu Makers Association

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