Shochu (distilled spirit) is one of the main Japanese alcoholic beverages following Sake.



Kagoshima is the largest, popular, and traditional Shochu mecca, providing 155,900 kiloliters in 2006 (July 2006 to June 2006), which is the record high, with an increase for the 8th consecutive year!

Satsuma Shochu (meaning Kagoshima Shochu, Satsuma is the old name of Kagoshima) is mainly ones made of potato. There’re potato shochu (77%), buckwheat shochu (15.6 %), and others such as rice, black sugar.
(according to Nishi Nippon Shinbun on Aug.9th)

As to potato shochu, many people have the image of strong unsophisticated smell. But if you try some high grade, premier shochu, you’ll almost misunderstand if they’re whisky, or even brandy.

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How to enjoy Sochu!

Usually people enjoy shochu adding hot water (shochu : hot water = 4: 6 ).


but when you have really good shochu, try `on the rock’ with a good ice cube. (Keep in mind that the quality of water is very important!)


Not only delicious and relaxing, Shochu is a very healthy alcoholic beverage, blessed with the gift of nature.



Shochu is available in liquor shops, Depa-Chika (department stores’ underground floor), convinence stores (not so many), and special local ones in furusato antenna shops.

But the best way to find local Shochu is to visit Shochu hometowns including Kagoshima. They are mostly in Kyushu island!