Introducing Japanese Honkaku Shochu

What is Shochu?

Shochu is a distilled liquor. It is made by fermenting ingredients to produce alcohol, then further distilling that alcohol until it becomes clear in colour and high in purity. Like nihonshu (sake), or Japanese rice wine, it is a traditional Japanese alcohol. The origin of shochu in Japan is unknown, but some historians say it may have come to Okinawa/Kyushu of Japan from Thailand or China.

The main difference between shochu and nihonshu is that shochu is distilled after fermentation like vodka and brandy, while nihonshu simply undergoes fermentation. The distillation process purges the shochu of sugar and purines to give it a refreshing taste. An interesting fact about shochu is that because it is so high in alcohol purity, it does not have an expiration date!

Kirishima Shuzo: Heritage Shochu Distillery from Miyazaki, Japan

Kirishima Shuzo is a traditional honkaku shochu distillery founded in 1916 in Miyazaki prefecture, Kyushu. It is one of Japan and the world’s most renowned distilleries. Its flagship shochu products, Kuro Kirishima and Aka Kirishima, were once served at the Oscars’ Governors Ball.

Kirishima Shuzo is committed to making high quality shochu using only ingredients sourced within Japan. It is an active supporter of sustainability and is striving to becoming a zero emissions distillery by converting production waste into useful resources.

Kyushu: Where is it? And Why You Should Visit

Kyushu is the southernmost main island of Japan. It is characterized by its warm climate, hot springs, and lush green landscapes. Because Kyushu is an island surrounded by the ocean, it boasts a huge variety of seafood that draws gourmet connoisseurs from all over Japan.

In addition to the wonderful food and sights, Kyushu has a rich history touched by many cultures. There are traces of Portuguese and European culture in many local landmarks and works of architecture.

If you like nature, food, or culture and history, then Kyushu is the perfect place to visit. You can get there from Tokyo or Osaka by plane or the Shinkansen bullet train.

An Iconic Duo – Shochu & Kyushu

Why is Kyushu-made shochu so famous?

The answer to that question lies in the traditional methods through which Japanese people make alcohol. To ferment rice or other starchy ingredients into alcohol, it is necessary to add koji, a family of mold that is essential for brewing shochu and nihonshu (sake).

Black koji

There are many different species of koji, but they all drive the fermentation process that produces alcohol by breaking down starches and proteins in the ingredients. The type of koji used influences the taste, texture, and aroma of the alcohol. Nihonshu is brewed using yellow koji (aspergillus oryzae) found naturally in cooler environments, and shochu is brewed using black (kuro) koji (aspergillus luchuensis) that thrives in warm climates.

Today’s breweries and distilleries are equipped with temperature control systems, so climate and seasonal temperatures are no longer limiting factors in alcohol production. Before this technology was available, it was not possible to brew nihonshu (sake) in Kyushu because of the warm climate.

Furthermore, a common base ingredient for shochu is the satsuma-imo (Japanese sweet potato) and barley. Both are agricultural specialties of Kyushu.

Under these conditions, the shochu industry flourished in Kyushu and the island is now home to Japan’s most famous shochu distilleries.

Murasaki masari (sweet poTato)

Flagship Shochu: Aka Kirishima, Kuro Kirishima

Madeusing Kirishima natural mineral water called “Kirishima Rekka-sui”. This water has accumulated in natural aquifers nearly 100 meters underground.

Over time, rains that fall on the Kirishima mountain range filter through these aquifers to become clear, cold natural groundwater.

AKA KIRISHIMA - HOnkaku SHOCHU

Aka Kirishima is a honkaku shochu made from murasaki-masari purple sweet potatoes, which impart a distinctive fragrance and sweetness. It has an elegant, refined aroma and clear, lingering sweetness.

Food Pairings: Sushi, Cheese, Capicola, Salad, and more…

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Kirishima

AKA – KIRISHIMA

KURO KIRISHIMA - HOnkaku SHOCHU

Kuro Kirishima is a honkaku shochu made from Kogane Sengan, a type of sweet potato harvested in southern Kyushu, and Kirishima Rekka-sui, a pure and mineral-rich subterranean water with a crisp taste. This shochu is notable for its lush sweetness and crisp palate which come from the use of black rice koji.

Food Pairings: Pork belly, Hot dog, Gyoza, Yakiniku, and more…

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Kirishima

KURO – KIRISHIMA

The Best Ways to Enjoy Shochu: Food Pairings and More

There are many ways to enjoy shochu: on the rocks, with a lemon peel, mixed with carbonated water and juice, or even straight. Shochu also pairs well with food. Because Kuro Kirishima shochu has a rich aroma, we recommend enjoying it on the rocks with meats or other dishes high in umami. Aka Kirishima, with its floral fragrance, pairs exceptionally well with cheese and chocolate.