Authentic Shochu [show-chew]

Kyoya Distiller & Brewer Co.,Ltd.

3-2 Aburatsu 2 chome, Nichinan-shi, Miyazaki 887-0001 Japan

Phone:+81-987-22-2002
Fax: 81-987-23-2314

www.kyo-ya.com

Feel the 'Spirit' of Japan!


japan - (n.) Lacquerware decorated
and varnished with a glossy durable black lacquer.
Just as porcelain is called china,
japan is part of the country's proud culture.
Shochu - (n.) Japan's traditional distilled spirits,
with a domestic consumption
now greater than sake.
1 Authentic Shochu
A Foreword by Denis Gastin, wine writer
Dear Readers,
As a former resident of Japan, still deeply involved in the wine and spirits
culture of Australia and Japan, it is my pleasure to introduce to you the
fascinating world of Authentic Shochu, Japan's unique distilled spirit.
Westerners have their own spirits - such as Scotch, Bourbon, Gin, Vodka
- which they hold dear to their hearts. Having such drinks, with their centuries of history and
their traditional methods of production, is very precious in the cultures that gave them to us as
well as to many others outside those cultures who have adopted these as their favourite drinks.
Shochu is the spirit closest to the hearts of the Japanese people as an integral part of their culture,
especially in the southern part of the country. The Japanese are a very aesthetic people, with a
special ability to connect physical beauty and meanings in life, or life itself, in simple, ordinary
scenes in nature: like flowers, the moon, the snow, the creeks and through sunbeams streaming
through leaves. Look at the way food is imagined, and how it is presented - with intricate artistic
combinations of colours and the aspects of Kacho Fugetsu (literally flowers, birds, wind and
moon, i.e. beautiful natural scenes). And there are elements of all this nature and beauty in the
Japanese peoples' appreciation of their traditional spirit, shochu.
Many people who know something about Japan - through friendships with Japanese people, an
appreciation of Japanese cuisine or through visits to the country itself - have discovered sake,
Japan's rice wine. Fewer, though, seem to have discovered the other traditional beverage that
also has its profound place at the Japanese table. Shochu, the spirit of Japan, brings out good
traits in many traditional dishes. In spite of it being a distilled, hard liquor, it is appreciated as
an accompaniment to food in much the same way as grape wines, in Western cultures, and sake,
in Japan. Outsiders are often surprised to discover that shochu offers a wide variety and depth
of flavours that reflect the different raw materials used in its making as well as the environment
of where it was produced. To me, shochu's 500-plus years of history and tradition put it on par
with Scotch Whisky and fine wines of the world.
So, looking forward to learning more? Then I welcome you to open your heart and your mind
and to discover Authentic Shochu through this fascinating introduction to the product, and to
its place in Japanese society. Among the numerous authentic shochu distillers, Kyoya is one of
the best. Introducing you to Kyoya will provide an opportunity to learn more about Shochu.
Kanpai (cheers),
Denis Gastin is a feature writer and Australian correspondent for Japan's liquor-industry newspaper, The Shuhan
News, and for Wine Review magazine in Korea. He is a regular columnist for Australian & New Zealand Grapegrower &
Winemaker and contributes to various other journals and to wine reference books, including The Oxford Companion to
Wine, The World Atlas of Wine and Wine Report.
Kyoya Distillery
Shinichiro Watanabe, President
It is said the Kyoya Distillery was founded in 1834, the fifth year of the Tenpo era. We
have been using large ceramic pots in shochu production. The use of pots and small batches
(about 800 liters per pot) induces natural fermentation that requires neither artif icial
heating nor cooling.
Kyoya's company policy is to make shochu that is friendly to nature and the environment.
Kyoya's subsidiary, the Agri Company, grows sweet potatoes using natural compost.
Additionally, the company grows rice by taking advantage of the behavior of Aigamo
(mixed-breed) ducks. These ducks eat weeds, plow the field with their movements and leave
droppings, making the rice fields fertile and healthy without using agricultural chemicals.
Some of the products use those kinds of sweet potatoes and rice as a part of its raw material.
In spite of Kyoya's glorious tradition as one of the oldest distilleries in Miyazaki, Mr. Watanabe
insists, “we will always pursue new dimensions of shochu without being contented”.
Authentic Shochu 2
 ◆ The Premium Shochu Category Japanese sake, which is perhaps more
Super Premium Daiginjo commonly understood outside Japan (for
On Japan's Internet auction sites, you will see clear distilled spirits that are traded at a premium 1% & Junmai Daiginjo now!), also has structured classifications.
of more than ￥40,000 (approximately US$350) per bottle. No, this is not Bordeaux First
Junmai Daiginjo Aside from 'ordinary sake', there are
2 .6 %
Growth, nor Opus One, not even Penfolds Grange. No, it is not Cognac or 20 year old single & Junmai Ginjo
'special designation sakes', such as
malt whisky. What is being offered here is Japan's own distilled spirit called Authentic Shochu. 3.2 % Daiginjo & Ginjo
Junmai Junmai and Honjozo. Within each
At 20 percent alcohol by volume (40 proof) on average and at maybe just half year in age, the 7.9 %
& Tokubetsu Junmai Sake special designation, there are 'premium'
40-thousand Yen price tag for such a shochu may seem steep. But what justifies the price is not 11.7 % Honjozo Sake
(with alcohol added) categories - such as Junmai Ginjo with
just the excellent flavor and drinkability of this drink, but also the overall scarcity of the product
rice weight polished to 60% and Junmai
- especially at the quality end of the spectrum.
73.9 % Non Premium Daiginjo with rice milled to 50% or less.
Here's an example. Using only locally grown premium raw material, say sweet potatoes (ordinary) Sake
harvested fresh in the morning and carefully peeled by hand, the Authentic Shochu is made in
small batches, in tiny pots and stills. The pot-strength undiluted shochu is kept for about half
year, then the alcohol level is adjusted to about 20-25 % ABV by adding local spring water.
The average production for a boutique distillery is around 100,000 sho bottles (a sho is a 1.8
liter unit), which would equate
to roughly 40,000 liters of pure Whisky, brandy and wine also have similar grading systems, but they are often complicated for
alcohol. By comparison, this the amateurs to understand and, hence, the likelihood of buyers trading without an adequate
is less than one fiftieth of the knowledge of pricing justifications. We can't change that; but we do aim in this booklet to
production volume of the world provide shochu buyers with a clear understanding on which to base their consumption decisions.
famous Macallan distillery, the
fifth largest malt whisky distillery
in the world, which produces 5.19
million liters of single malt whisky
A Sharp Increase in Single Pot-Distilled Authentic Shochu Consumption
at 40% ABV.
Since 2003, when National Tax Agency statistics showed consumption of shochu overtaking
consumption of sake for the first time, shochu has been Japan's national drink in market
reality, as well as in name.
In particular, Authentic Shochu has been experiencing a steady increase in consumption,
achieving a 9.3 % annual growth on average for the decade since 1994.
◆ Classifications of Japanese Distilled Spirits 2004 was another memorable year, when the annual sales of Single Pot-distilled (Authentic)
As with single malt and grain whiskies, shochu (at 532,384 kl) exceeded those of Continuous Distilled (White Liquor) shochu
there are strict regulations that define the (431,476 kl) for the first time in history.
1% Super Premium
Authentic Shochu different classifications of this Japanese Taxable shipment volume in Japan
Single Pot-Distilled distilled spirit. Continuous distilled Average rate of growth
Year
Authentic Shochu Change
shochu is classified as White Liquor (25%
7.5 % (Small Producers) Liquor Type 2004 Ratio(%) From 2003(%) 1994~1999 1999~2004 1994~2004
ABV) and generally sold at ￥300-400
Seishu (Sake) 752,961 8.2 89.5 -2.9 -5.8 -3.9
Single Pot-Distilled
35.7 % ‘Authentic’ Shochu
(US$2.50 - 3.30) per liter. This accounts Gosei Seishu (synthetic Sake) 63,900 0.7 99.4 3.7 2.5 3.3
(Top 33 Mass Producers) for roughly half the volume of shochu Continuous Distilled 431,476 4.7 100.2 1.8 4.0 3.1
sold. Single Pot-Distilled
Shochu 532,384 5.8 113.5 5.1 10.8 9.3
Continuous Distilled (Authentic)
55.9 % The other group is single pot-distilled,
Shochu inclusive of Konwa Total 963,860 10.5 107.1 3.3 7.4 5.9
Shochu (Mass Produced) known as Authentic Shochu. Mirin 106,898 1.2 99.3 14.3 -6.4 1.6
A single pot-distilled 'Authentic' shochu Beer 3,810,118 41.5 97.0 -3.7 -6.8 -4.6
can also be mass-produced, even using Fruit Wine 80,272 0.9 90.2 17.6 -6.6 2.5
Fruit Wine Sweetened Fruit Wine 4,004 0.0 82.7 10.4 -13.6 -5.2
cost-efficient, imported raw materials
Total 84,271 0.9 89.8 16.7 -7.3 1.7
(such as rice from Thailand, sweet potato from China, etc.). The ten best-selling single pot-
Whiskey 69,289 0.8 89.9 -3.6 -6.6 -4.5
distilled shochus make up about 80% of the entire category sales. But only the remainder, that is Whiskey Brandy 8,153 0.1 82.9 -6.5 -10.7 -6.9
made by small independent distillers (some of which are deemed cult distilleries, making 'Super Total 77,442 0.8 89.1 -4.1 -7.2 -4.9
Premium Authentic Shochus') and made using only locally produced raw materials, is 'truly' Spirits 73,187 0.8 168.0 -7.5 68.1 17.5

Authentic Shochu. Liqueur 710,645 7.7 119.0 14.9 17.6 22.9

Other miscellaneous liquors 2,538,878 27.7 100.2 877.5 16.2 802.0
Grand Total 9,182,160 100.0 99.8 0.5 -1.3 -0.4
(Source: 'Taxable Shipment Volume of Liquor 2004', National Tax Agency of Japan)

3 Authentic Shochu Authentic Shochu 4

 ◆ Appreciating Grape Wines and the Parallels with ◆ Enjoying the Flavors of Premium Shochu
 Authentic Shochu Japanese law permits more than 30 different
The biggest influence on the flavors of a grape wine is terroir: the combination of geography- products to be used as the raw materials of the
specific aspects in natural environments (such as soils, climate), and weather (such as Authentic Shochu. These products include barley,
temperature, humidity, precipitation and sunlight). rice, sweet potato, buckwheat, brown sugar, dates,
Winemakers often spend as much of their energy on sesame seeds and various vegetables. Authentic
viticulture as on winemaking, making decisions on Shochu is only one-time distilled, a practice which is
yields and the timing of harvest. This, along with the not so common in other global spirits, thus leaving
grape varieties chosen, the vinification practices used, distinct flavors of the different raw materials used.
the aging conditions and blending, are multiplied In comparison, Japan's White Liquors, and the
in complexity that creates much depth in the Korean sibling of shochu, called Soju, use a much
characteristics of grape wines. more limited range of raw materials - mostly old
rice and molasses - and are highly refined through
A rough chart plotting flavor characteristics of wines by grape varieties may look like this. continuous distillation, thus giving limited variation
or depth.
For Aging (Higher Acidity)
Premium Authentic Shochus, though, present
Pinot Noir
Cabernet
particularly unique experiences that vary according to the different raw materials from which
Sauvignon
Nebbiolo they are made. As with wine, a chart can be drawn to show flavor characteristics of shochu by
Merlot Syrah raw materials. Crisp and smooth flavors of a barley shochu, fresh and slightly toasty aromas of a
Grenache Shiraz
rice shochu and a sweet potato shochu's honeydew aromas and flavors that linger on would all be
Light- Tempranillo Full-
bodied bodied reasonably friendly characteristics of well-made Authentic Shochus.
Gamay

Aged More
Red Wine
White Wine
Early Drinking (Lower Acidity)

Light- Full-
For Aging (Higher Acidity) bodied bodied

Sweet Potato
& Dates
Riesling Dates
Chardonnay Barley & Rice Sweet Potato
Sauvignon Barley
Light- Blanc Full-
bodied et bodied Aged Less Rice
ad traminer
us
c Gewurtz
M
Chenin Blanc Some sweet potato shochus might equate to the position of a Cabernet Sauvignon in the
Pinot Gris
Red Wine hierarchy of flavors in the world of grape wine; a rice shochu might be more comparable to
White Wine the position of a Sauvignon Blanc or a Pinot Gris. As with grape wines, premium Authentic
Early Drinking (Lower Acidity) Shochus reflect a great variety of raw materials, which shape and structure shochu's flavors.

An experienced sommelier can make an educated guess on the flavor characteristics of, say, Raw Material Comparison among Shochu/Soju Classifications

a 1993 vintage Cabernet Sauvignon from a certain village in Medoc. In the world of wine, Super Premium Authentic Shochu More than 30 different raw materials (local Japanese products only)

thousands of years of history and traditions have created a set of methodologies that presage a Single Pot-Distilled Authentic Shochu More than 30 different raw materials (local products and imports)

particular wine's characteristics, based upon which a new generation of ambitious, risk-taking 'White Liquor' and 'Konwa Shochu' Polysaccharidic materials (e.g., molasses)

winemakers might make further revolutions that produce even more exciting wines. Over Korean Soju Old rice, millet and sugar

time, a similar pattern has emerged among the makers and the appreciators of shochu; there are
By now, we hope you can see that premium Authentic Shochu derives its characters from a
parallels in the way drinkers comprehend and relate to shochu.
thousand-year-old biotechnology developed through sake making, from carefully managed
koji microbes (discussed in later chapters) and yeast, coupled with the unique raw material
characteristics, which themselves are quite diverse. The ways of drinking are also many, ranging
from chilled to warm to hot, on the rocks, straight up, etc.
Shochu, exhibiting both the diversity we find in grape wines and the depth of sake, has always
been enjoyed with food. It is a distinctly Japanese practice to enjoy it with different food in
different, constantly changing seasons. The better news is that shochu goes wonderfully not only
with Japanese food, but also with the Western cuisine!

5 Authentic Shochu Authentic Shochu 6

 ◆ How to Enjoy Shochu
Once again, the most distinctive feature of
sake and shochu is that they make a great
accompaniment to food. In particular,
shochu is a unique distilled spirit that can
be enjoyed together with most dishes at
the table. There is no such 'rule' applying
to shochu as the one that has positioned
brandy as an after-dinner drink, although
certain shochus would make a wonderful
digestive. With shochu's diversity, a shochu feast starting from the aperitif to the dessert is quite
realistic.
For the Japanese people, whose tolerance of alcohol is lower compared to the Westerners, shochu
is ideal as a food accompaniment that they can slowly enjoy with water or over ice, giving a lower
level of alcohol per serving.

Shochu can be served at a variety of

temperatures and in different manners.
Shochu is often referred to as 'water
cocktail'; it can be served over hot water,
on the rocks, over crushed ice, mixed with
water then chilled to be poured into a wine
glass, or slowly warmed in a traditional
shochu pot made of iron though there are
no particular containers which one must
use to serve shochu. You can use any
container, cup or glass of your choice regardless of their materials and shapes.

Another fun way to enjoy premium sweet potato shochu is the tea ceremony style. Japanese
tea ceremony cups are usually thick and have
a wide mouth as powdered green tea is served
with warm, not hot, water to bring out delicate
honeydew sweetness. Like ceremonial green
tea, pour one part of sweet potato shochu into
another part of 70C degrees (158F degrees)
water, then stir the mixture with a bamboo tea
whisk to bring the temperature down - and also
for a nice effect.

Shochu is also great to make cocktails with. Given the unique aromas and flavors of shochu, it
mixes very well with fruit juices and liqueurs.

Lastly but not least, shochu is not just suitable for Japanese and Asian cuisines but actually
complements Western cuisine as well, regardless of the ingredients or cooking methods. In fact,
Authentic Shochu is served at fine French, Italian and Russian restaurants in Japan and New
York City. Shochu enhances the taste of ingredients in dishes and also softens strong smells of
meat and seafood. Local chefs often use shochu for both marinating and seasoning in Japanese
and Western-style cooking.

7 Authentic Shochu Authentic Shochu 8

 ◆ Shochu Making Regions and their Environments
Most of the key shochu making regions are located on the Island of Kyushu in southwestern Japan.
The north coast, facing the Sea of Japan, has many small islands and, in winter, the area gets very
cold due to seasonal winds which also bring in fair amounts of snow. The east coast, facing the
Seto Inland Sea, has strong marine currents and is known for its mackerels, and horse mackerels,
which are traded at the highest premium in the country. The west coast has bays and tidelands,
which make the region famous for seaweed farming. The central inland has Mount Aso, an active
volcano well known for its volcanic caldera, which has had a huge influence on soil formation.
The Sakurajima Volcano in Kagoshima on the south coast has similar influences on soil.
Kyushu, as an island surrounded by oceans, is obviously blessed with seafood in abundance. There
is also a strong food culture that enjoys meat as perhaps a more prominent part of the people's lives
than in other parts of Japan. The diversity of Kyushu's regional cuisine, encompassing all local
regional delicacies such as seafood, meat and wild plants, explains much of the unique flavors and
versatility of Kyushu's shochu.

Sorakyu Cups
A Sorakyu Cup is a kind of cup that has a pointed bottom with
a hole which you cover with your finger. Sora means“ there
you go” and kyu is the onomatopoeia for chugging. When
you have a sorakyu in your hand filled with shochu, you pretty
much have no other choice than to drink it all up!

◆ Seasonal Food Matching with Authentic Shochu

In Japan, the term shun refers to a unit of 10 days, similar to a fortnight (two weeks) in English.
One month, then, consists of jo-jyun (the beginning of a month), chu-jyun (middle of a month)
and ge-jyun (the end of a month). A year is also divided into 24 'micro seasons', with a sense of
enjoyment of constantly changing seasons. Most countries have four seasons, but the seasons in
Japan are much more colorful - with 24 or 36 colors.
Therefore, a special way to appreciate Japan is to enjoy the charms of a given region, the 24
'micro seasons' and/or a sense of the 36 shuns. Kyushu, being so mountainous that a landscape
often arches out into the coastal areas, has a unique environment where virtually every village has
a shochu distillery. Across the mountains, the micro climate and the micro seasons are different;
therefore the villagers also wanted shochus to be differently theirs, to go with their own cuisines.
If you have a chance to travel around Kyushu, you will realize that the shochu drunk in one
village is different from the next village, only a mountain away.
The following are my personal observations but they may be helpful to illustrate what foods go
well with particular shochus. First of all, Barley shochu is a great match with wild oceanic blue-
skin fish. Salt-grilled blue-skin fish is often found oily or with a red muscle. On the other hand,
barley shochu, because of the rice malt used during the production, has unique sweetness, toasty
notes and crispness. They together are a great food and shochu combination, which may remind
you of wines like a Chardonnay or Muscadet.
Sweet potato (imo) shochu from southern Kyushu has many varieties. A more fragrant imo
shochu would be great with pork and chicken; a smooth and crisp imo shochu goes well with red
flesh tuna and prawns. The aromatic characteristics of the imo shochus are also many, therefore
it is fun trying to find good matches with a multitude of Western flavors, such as herbs, balsamic
vinegar, sweet citrus sauces and fresh cheese.
If the terroir and different raw materials can be said to provide a horizontal enjoyment of
Authentic Shochu, then different styles of drinking, such as on the rocks or mixing with hot
water, could be a vertical enjoyment. This 'stereoscopic' approach to enjoying shochu should
allow you to find many interesting matches not only with Japanese cuisine but also with
European/Western and other ethnic dishes such as Chinese and Indian.

9 Authentic Shochu Authentic Shochu 10

 ◆ What is 'Degustation ' ? Sora & Kaze & Daichi(Earth Wind & Sky)
The word 'Degustation' means 'to enjoy the food and drink at ease'. ‘Sora & Kaze & Daichi(Earth Wind & Sky)’ offers an enjoyment

Nowadays it also means tasting a plate of food and its matching with alcohol. of sweet potato shochu with complexity added from the flavor of

Recently, we have been holding dinner meetings to enjoy shochu and seasonal cuisine at restaurants in rice malt.

many cities in the world, such as NYC, Singapore, and Bordeaux; and as of 2013, we have been able The sweet aroma of dried grapes or grappa follows the unusual

to offer an opportunity to experience the matching of shochu with food to more than 300 guests. fresh sweet taste of this potato shochu.

Here, we would like to introduce you to some matching possibilities of popular cooking and Match with dishes which have firm flavors and taste, such as deep-

shochu in each city and store. fried dishes or tempura, and dishes that use boiled-down seafood
sauce (fume de poisson) or boiled-down red wine sauce as the base.

Kappa no Sasoi Mizu

The flavor of citrus fruits is very fresh and suitable for matching
with sushi. Squeezed sudachi citron or a peel of yuzu citron
accompanies white fish.
Red fish sashimi is garnished with soy souce and wasabi, but soy sauce
makes the taste too strong and is overpowering for light fish sashimi J-Chord
The carpaccio of fatty hamachi (yellow tail) with Crash Ice or J-Chord brand introduces the versatility of
Flying Kappa (cocktail) is the matching we suggest. Japanese beverage in a harmonic style. Shochu
As a hidden flavor of Kappa, the scent of nuts can also be enjoyed. (distilled spirit) has been enjoyed alongside a meal
In matching of Kappa with almond-frost fried sea food, the dry or various ingredients similarly to wine.
sense of the almond will spread as a peanut butter scent in your Even to those who thinks sake is a little too
mouth, and the thick aroma of fragrant nuts will impress your nose. delicate to understand, or thinks shochu is like
Serve on the rocks, with ice, or with a small amount of water. whiskey and vodka and should be drunk before
or after a meal, J-Chord promises a new exciting
experience which could change your view.
Heihachiro/Jidaigura Kanro
Heihachiro/Jidaigura Kanro is a good match with the broad taste of
red fish sashimi like “Maguro (tuna) Tartar”
It is also suitable with dark-flesh of blue skin fish, shellfish, or sushi
eaten with boiled sweetened soy sauce. Serve with water.
As for meat dishes, try it with red wine sauce foie gras, or with
other fatty meat dishes which are usually served with strong wine
such as Cabernet, is enjoyable.
Matching Heihachiro/Jidaigura Kanro with pork fat is also recommended.
Serve on the rocks, or with warm water.
It is also the characteristic of Heihachiro/Jidaigura Kanro to
heighten the taste of broth soy sauce or bonito
If cooked green vegetables or meat dishes are served with this
shochu, it will finish with a comfortable sensation in your mouth.
Serve with cold water or warm water.

Kame Shizuku
This is a shochu which is produced to emphasize the sixth taste (Umami) - in addition to the
tastes of hot -sour-sweet-bitter-astringent. Being complex, Kame Shizuku is very smooth and
does not interfere with the delicate tastes of a Japanese dishes.
Figuratively speaking, it has a three-dimensional power; if the dish
is a pillar, Kame Shizuku is the powerful beam.
It is recommended to be served not only with sashimi, but also
with broiled fish, simmered dishes or other dishes which need
time to be prepared to bring out their delicious taste.
Try it with robata-yaki of shiitake mushroom or Japanese beef,
yakitori, or wild duck grill.
Serve on the rocks, or chilled straight with less water.

11 Authentic Shochu Authentic Shochu 12

 The Products

Kame Shizuku Primary Raw Material Sweet Potato

Sweet Potato
Heihachiro Primary Raw Material Sweet Potato
Sweet Potato
(Drops from the Earthen Pot) Raw Material Variety
(Miyazaki Benikotobuki)
(Heihachiro the Rebel) Raw Material Variety
(Miyazaki Benikotobuki)

甕雫 Koji Type

Water Source
White / Japanese rice (japonica)
Local Spring Water
平八郎 Koji Type
Water Source
Black / Japanese rice (japonica)
Local Spring Water
1800 ml / 900 ml 1500ml / 720 ml / 300 ml / 750 ml (US) /
Aging Not Aged Aging Not Aged
700 ml (EU)
Distillation Reduced Pressure Distillation Normal Pressure
Monde Selection Alc/Vol 20 Alc/Vol 25
2010 - International High Quality Trophy Dry-Cured Ham, Grilled Iberico Osso Bucco (Braised Veal
2012,2011,2010,2009,2008 - Gold Medal Food Matching
Food Matching Pork, Raw Oyster, Sauteed Monde Selection Shanks), Stewed Marrow
iTQi Mushroom
2010,2009 - 2 Stars 2013,2010 - International High Quality Trophy Sweeter and more elegant with
2008 - 1 Star
Ways to Serve Chilled Straight, On the rocks 2013,2012,2011,2009 - Grand Gold Medal Ways to Serve warm water, sharper on the
BTI Lime, wet balsa, tapioca aroma 2010,2008 - Gold Medal rocks
Flavor Characteristics iTQi
2008 - Bronze and apple juise on finish. Brown sugar, malt and
2007 - Silver 2008 - 1 Star tapioca aromas with vibrant
If born a Western drink, BTI Flavor Characteristics
it would be Semillon mineral tones providing a firm
2008,2007 - Gold structure.
If born a Western drink,
it would be Fino Sherry

A thick-boned black koji shochu

‘Kameshizuku’ is an authentic shochu using Miyazaki's sweet potato which is
cultivated with natural compost as a part of its raw material. It has a fruity taste
and aroma; an elegant fresh shochu. Brewed in traditional method with large
ceramic pot, it mirors the power of the land and the sun. It is recommended to be
served with Japanese or French fish cuisine and perfect for celebrations.
Named after the well-known samurai, Heihachiro Oshio, who led an uprising
to save starving people in 1837, this shochu carries Oshio's spirit. Carefully
selected Kotobuki sweet potatoes and black koji create this thick-boned and highly
aromatic shochu. A part of raw material is Miyazaki Beni Kotobuki sweet potato
cultivated with natural compost without chemicals.

Kame Shizuku Kiwami Primary Raw Material Sweet Potato

Sweet Potato (Miyazaki Beni
Jidaigura Kanro Primary Raw Material Sweet Potato
Sweet Potato
(Drops from the Marble Pot Premium) Raw Material Variety Kotobuki grown without
(Ancient Times Sweet Potato) Raw Material Variety
(Miyazaki Benikotobuki)
chemical.)
甕雫 極 Koji Type
Black / Rice (Aigamo rice grown 時代蔵かんろ Koji Type
Water Source
Black / Japanese rice (japonica)
Local Spring Water
1800 ml without chemical) 1800 ml / 720 ml Aging Not Aged
Water Source Local Spring Water
Distillation Normal Pressure
Aging Not Aged
Alc/Vol 25
Distillation Reduced Pressure
Lamb, Pork Tenderloin, Pizza,
Alc/Vol 20 Food Matching Tacos, Maguro (Tuna) Tartar,
Food Matching
Smoke-Dried Salmon, Truffles, Stew of Green Vegetables
Brandy Cake Sweeter and more elegant with
Ways to Serve Chilled Straight, On the rocks Ways to Serve warm water, sharper on the
Elegant aroma of dried apple rocks
Being particular about the raw Flavor Characteristics and goats milk. Very gentle Brown sugar, malt and tapioca
material, Miyazaki Beni Kotobuki palate, pistachio fade. Flavor Characteristics
aromas with vibrant mineral
tones providing a firm
sweet potato, cultivated by Agri If born a Western
it would be
drink,
Dessert wine (Semillon) slvuctose.
Company Ltd. -the affiliate If born a Western drink,
Fino Sherry
agricultural company- using it would be

natural compost is used as the main ingredients of Kame Shizuku Kiwami.

Material for rice koji is only Aigamo (duck) rice grown without chemicals by
keeping ducks in the rice field. Being brewed by black koji, it finishes with full
sense of refined taste. Kame Shizuku Kiwami is presented in a marble jar with a
marble hishaku (ladle), and delivered in a specially designed wooden case. How
about sending Kame Shizuku Kiwami as a gift to your precious one?
Selected Kotobuki Sweet Potato was brewed with black koji. The original flavor
of the ingredient is completely extracted. The profound feeling of the taste and
its flavor captivates the heart of those who drink it. It is recommended that it be
served with hot water or with ices. Using Miyazaki Beni Kotobuki sweet potato
cultivated by natural compost is used a part of its raw material.

Kappa no Sasoi-mizu Primary Raw Material Sweet Potato

Sweet Potato
Jidaigura Kanro Primary Raw Material Sweet Potato
Sweet Potato
(Kappa the Water Imp) Raw Material Variety
(Miyazaki Benikotobuki) Genshu Raw Material Variety
(Miyazaki Benikotobuki)

河童の誘い水 Koji Type

Water Source
White / Japanese rice (japonica)
Local Spring Water
(Ancient Times Sweet Potato Undiluted) Koji Type
Water Source
Black / Japanese rice (japonica)
Black / Rice
1500ml / 720 ml / 300 ml / 750 ml (US) /
700 ml (EU)
Aging Not Aged 時代蔵かんろ原酒 Aging Local Spring Water
Distillation Reduced Pressure 720 ml Distillation Normal Pressure
Alc/Vol 20 BTI Alc/Vol 39 44
Sushi (Authentic and California 2007 - Gold Foie Gras, Rib Eye Steak,
Food Matching Rolls), Sashimi, Robata/Hibachi 2008 - Bronze Food Matching Matured Beef Steak, Banana
Monde Selection
2011,2008 - International High Quality Trophy Grills, Caviar creme brulee
2011,2010,2009,2008,2006 - Grand Gold Medal Ways to Serve Chilled Straight, On the rocks Ways to Serve
On the rocks, With water, warm
2013,2012,2007 - Gold Medal Hazelnut, Walnut, Orange Peel, water
iTQi 2008 - 1 Star Flavor Characteristics
Pineapple Exotically rich toasted
SFWSC 2007 - Bronze caramelized nut, date bread,
BTI 2008,2007 - Silver If born a Western drink, Flavor Characteristics
it would be Pinot Noir dried apple, pears, and five
spice. Very strong aftertaste.

Kyoya's flagship product - the ‘food’ shochu If born a Western drink,

The award-winning Kappa no Sasoi-mizu is the flagship shochu of Kyoya
Distillery, is said to be founded in 1834, the fifth year of the Tempo era. It is
a fine blend of shochu made by partially using Miyazaki Beni Kotobuki sweet
potato, cultivated by Agri Company Ltd. -the affiliate agricultural company- usin
g naturally produced compost without pesticide and shochu brewed in traditional
method with large ceramic pot. The finished shochu is mild yet carries depth and
a good structure, is highly versatile and goes with any kind of food.
it would be Tawny Port
Being brewd by black koji, the original flavor of selected Kotobuki (sweet potato)
is completely extracted. With its profound taste and its mellowness characteristics,
and since this product is ‘Genshu’(undiluted), enjoy it with warm water, or with
ices or nea. Using Miyazaki Beni Kotobuki (sweet potato) cultivated with natural
compost without chemicals is used as a part of raw materials.

13 Authentic Shochu Authentic Shochu 14

 The Products

Sora & Kaze & Daichi Primary Raw Material Sweet Potato
Sweet Potato
Samurai Dance Pink Label Primary Raw Material Sweet Potato
Sweet Potato (Murasakimasari
(Earth Wind & Sky) Raw Material Variety Raw Material Variety
(Miyazaki Benikotobuki)
侍舞ピンクラベル grown without chemical.)

空と風と大地と Koji Type

Water Source
White / Rice (Yamada Nishiki)
Local Spring Water EU700ml
Koji Type
Black / Rice (Aigamo rice grown
without chemical)
1800 ml / 720 ml Water Source Local Spring Water
Aging Not Aged
Distillation Reduced Pressure
Aging Not Aged
Monde Selection 2010,2009 - Gold Medal
Alc/Vol 25 iTQi 2011,2010 - 2 Stars Distillation Normal Pressure
iTQi
2008 - 2 star SFWSC 2011 - Silver Alc/Vol 16
Cheese Risotto, Meat Pie,
Food Matching Robatayaki (Japanese-style Food Matching Roasted Rum
barbecue)
This is a shochu made of authentic Ways to Serve Chilled Straight
Chilled Straight, On the rocks,
Ways to Serve
With water
material using Murasakimasari sweet Raisins (dried grapes), the ripe

Aroma of incense and cloves.

potato, cultivated by Agri Company Ltd. Flavor Characteristics apricot, mint, chalk, a violet,
the fruit of a citrus, tapioca, the
Flavor Characteristics Big rich flavors and firm finish -the affiliate agricultural company- using roasted almond
(almost like tannin effect). naturally produced compost without If born a Western drink,
Vinho da Madeira (Seco)
If born a Western drink,
it would be Sangiovese chemicals. The rice koji is using only the it would be
rice grown naturally without chemical
by keeping ducks in the rice fields. It has a scent that comes from a thick maturity, a moderate
aftertaste and a finish like tannin. The concept is a samurai's soul of ‘Katana’ (Samurai's Sword).
This shochu has been brewed by rice koji which is carefully polished from brewer's The style of ‘Katana's grip’ which supports the edged blade is applied in the bottle design.
rice for refined sake, called ‘Yamada Nishiki’. This shochu is brewed slowly Outside is a formal black label cover, and it wraps the whole smart bottle. Inside is an emission of
using Miyazaki's Beni Kotobuki (sweet potatoes) in traditional method with large a dazzling intense color, expressing a cool-look appearance but a passionate heart of samurai. The
ceramic pot. Please enjoy modestly sharp taste and round umami. Serving with name (logo) of ‘Samurai's soul’ is described in the inside instead of the outside, to create a sense of
ices is receommended. invitation for anybody who wants to come and take a look in the inside of the samurai's soul.

Sora & Kaze & Daichi Primary Raw Material Sweet Potato
Sweet Potato
Kurayami Primary Raw Material Sweet Potato
Sweet Potato (Miyazaki Beni
(Dark Night Undiluted)
Genshu Raw Material Variety
(Miyazaki Benikotobuki) Raw Material Variety Kotobuki grown without
chemical.)
(Earth Wind & Sky, Undiluted) Koji Type
Water Source
White / Rice (Yamada Nishiki)
Local Spring Water
闇 Koji Type
Black / Rice (Aigamo rice grown
空と風と大地と原酒 Aging Not Aged
750ml
Water Source
without chemical)
Local Spring Water
720 ml Distillation Reduced Pressure
Aging Not Aged
Monde Selection Alc/Vol 39 44 Monde Selection Distillation Normal Pressure
2013,2010 - International High Quality Trophy A foie Gras Steak, Ocean Trout 2010 - Grand Gold Medal
Food Matching 2011 - Gold Medal Alc/Vol 39 44
2013,2012,2011,2010,2009 - Grand Gold Medal Confit, Smoked Chicken or duck
2008 - Gold Medal iTQi 2011 - 2 Stars, 2010 - 3 Stars Food Matching Canele
With water, Warm water, SFWSC 2011 - Bronze
iTQi Ways to Serve
On the rocks Ways to Serve Chilled Straight, On the rocks
2010,2009,2008 - 2 Stars
BTI Toasty nougat, caramel, white Goat's milk, yogurt, custard
2008,2007 - Silver chocolate, and wet stone
This is a shochu made of authentic Flavor Characteristics cream, creme brulee, parched
Flavor Characteristics aromas and flavors. Powerful material using Miyazaki Beni Kotobuki sesame, toast, peanut butter
finish, very dry (like tannin sweet potato, cultivated by Agri If born a Western drink,
effect). A big shochu. Akvavit
Company Ltd. -the affiliate agricultural it would be
If born a Western drink,
it would be Grappa company- using natural compost without
chemicals. The rice koji is using only the rice grown naturally without chemical by keeping
This shochu has been brewed with rice koji which is carefully polished from ducks in the rice field. Strong impact with thick aftertaste and condensed taste. Black and
brewer's rice for refined sake, called ‘Yamada Nishiki’. This shochu is brewed darkness were selected for the desing concept as black represents black hair and black eyes of
using Beni Kotobuki (sweet potatoes) from Miyazaki Prefecture that are fermented Japanese beauty and darkness absorbs everything. Darkness has light on the opposite end and it
leisurely in traditional large ceramic pot. This is an authentic sweet potato shochu is indispensable for us to recognize light. This bottle realizes atmosphere of the darkness which
which unites the rich flavors with umami form the oriinal spirits and its crisp does not actually exist. Cool and thick form with selected texture of black. As if the light shines
texture. at the bottom of darkness, the name (logo) is written in the bottom of the bottle with “glow ink”.

Samurai Dance Green Label Primary Raw Material Sweet Potato

Sweet Potato (Murasakimasari
KIGO Primary Raw Material Sweet Potato
Sweet Potato
Raw Material Variety Raw Material Variety
侍舞グリーンラベル Koji Type
grown without chemical.)
Black / Rice (Aigamo rice grown
キゴ Koji Type
(Miyazaki Benikotobuki)
Black, White / Japanese rice
EU700ml without chemical) 700ml (japonica, Yamada Nishiki)
Water Source Local Spring Water Water Source Local Spring Water
Aging Not Aged Aging Not Aged
Monde Selection 2010,2009 - Gold Medal
iTQi 2011,2010 - 2 Stars, 2009 - 1 Star Distillation Reduced Pressure KIGO (seasonal words) of Haiku Distillation Reduced Pressure
SFWSC 2011 - Silver Alc/Vol 16 (Japanese traditional poem) is Alc/Vol 17
Food Matching Yellowtail / Sashimi unique Japanese culture which Food Matching Fish & Chips with tartare sauce
This is a shochu made of authentic Ways to Serve Chilled Straight reflects subtle changes of the Ways to Serve Chilled Straight
material using Murasakimasari sweet Flavor Characteristics
Lychee, A fig, a strawberry, a nature in each 24 seasons of the Flavor Characteristics
Lime, Cinnamon, Plumeria,
peach, the dried banana, vanilla. Raisines
potato, cultivated by Agri Company Ltd. year into each seasonal word. The
If born a Western drink, If born a Western drink,
-the affiliate agricultural company- using it would be Lychee Cocktail authentic shochu KIGO brightly it would be New world semillon (unoaked)
naturally produced compost without reflects flavors of raw materials and
pesticide. The rice koji is using only the rice grown naturally without chemical by keeping characters of koji, presenting surface aromas, withheld aromas and complex tastes
ducks in the rice field. The finished shochu is mild yet carries depth and a good structure, is just like the 24 seasons shift with its aftertastes remaining in the impressions. Using
highly versatile and goes with any kind of food. A quiet entry, but a comfortable light and dry Miyazaki's Beni Kotobuki sweet potatoes as its principal raw material, this shochu is
finish. The concept is a samurai's soul of ‘Katana’ (Samurai's Sword). The style of ‘Katana's a blend of 3 material shochu including a sweet potato shochu with black koji using
grip’ which supports the edged blade is applied in the bottle design. Outside is a formal black Aigamo (duck) rice grown without chemicals using natural compost in the affiliated
label cover, and it wraps the whole smart bottle. Inside is an emission of a dazzling intense agricultural company, a sweet potato shochu with white koji made from Yamada
color, expressing a cool-look appearance but a passionate heart of samurai. The name (logo) of Nishiki rice which is ideal for sake making. Alcohol is lowered to 17 degrees by
‘Samurai's soul’ is described in the inside instead of the outside, to create a sense of invitation cutting with water. You can enjoy this shochu neat, just chilled and poured into a
for anybody who wants to come and take a look in the inside of the samurai's soul. wine glass or with ices. Also nice to be mixed with water or green tea.

15 Authentic Shochu Authentic Shochu 16

 The Products

Premium Kanro Primary Raw Material Sweet Potato

Sweet Potato
Super Light Kanro Primary Raw Material Sweet Potato
Sweet Potato
(Sweet Drops from Leaves Limited Edition) Raw Material Variety
(Miyazaki Benikotobuki)
(Sweet Drops from Leaves Super Light) Raw Material Variety
(Miyazaki Benikotobuki)

特撰かんろ Koji Type

Water Source
White / Japanese rice (japonica)
Local Spring Water
スーパーライトかんろ Koji Type

Water Source
White / Japanese rice (japonica)
Local Spring Water
1800 ml / 720 ml 1800 ml / 900 ml / 720ml
Aging Not Aged Aging Not Aged
Distillation Normal Pressure Distillation Reduced Pressure
Alc/Vol 25 Monde Selection Alc/Vol 20 / 25
Ripened Cheese, Penne of <25%> Fried Shrimp Tartar, Potato
2012 - Gold Medal Food Matching
Food Matching Gorgonzola, Duck with Red Salad
Wine Sauce Ways to Serve Chilled Straight, On the rocks
Ways to Serve Chilled Straight, On the rocks Aroma of dry glass, leaves and
Aroma of roasted grains and Flavor Characteristics herbs. Palate is friendly, with
Flavor Characteristics
tea (Genmaicha). It has a very mineral flavors.
fleshing sweet middle palate
If born a Western drink,
impact and firm finish. it would be Pinot Gris
If born a Western drink,
it would be Pinot Grigio

Miyazaki's Beni Kotobuki sweet potato - which is also used for high-class Japanese
sweets - has been carefully brewed with white koji. Delicately sweet taste with
sharp and decent textures are exquisite. Tokusen Kanro can be enjoyed during
any kind of meal, from Japanese to French cuisine. It is recommended to serve
this shochu with ices or water. Using Miyazaki Beni Kotobuki sweet potato 20%
1800 ml / 900 ml
cultivated with natural compost without chemicals is used as a part of raw
materials.
Super Light Kanro is a result of the challenge to discover new flavors and
aromas, whilst respecting the tratditional brewing methods. Miyazaki Beni
25% Kotobuki sweet potato has been distilled calmly at low temperature. A
720ml
pure taste with little added flavor is its characteristic. Refreshing texture.
Serving with ices or with water is recommended.

Kanekyo Kanro Primary Raw Material Sweet Potato

Sweet Potato
Taito no Hoga Primary Raw Material Buckwheat & Barley
Buckwheat (Grown without
(Kyoya Maker's Mark) Raw Material Variety
(Miyazaki Benikotobuki)
(The Imperial Wagon) Raw Material Variety chemical at the subsidiary farm.),
Barley (Barley grown in Japan)
かね京かんろ Koji Type
Water Source
Black / Japanese rice (japonica)
Local Spring Water
泰斗の鳳駕 Koji Type White / Japanese rice (japonica)
1800 ml / 900 ml / 720ml 720 ml Water Source Local Spring Water
Aging Not Aged
Distillation Reduced Pressure
Aging Not Aged
Monde Selection Alc/Vol 20 / 25
Distillation Reduced Pressure
<25%> Veal Cutlets in Balsamic
Alc/Vol 25
2012 - Gold Medal Food Matching Vinegar, Lasagna, Shell fish or Peperonchini, Prosciutto,
<20%> Food Matching
Miso Udon Fresh Cheese
2011 - International High Quality
Trophy Ways to Serve Chilled Straight, On the rocks Ways to Serve
Chilled Straight, On the rocks,
2011,2010,2009 - Gold Medal Balsa aroma very soft palate With water, Hot Water
BTI Flavor Characteristics
and finish. Flavor Characteristics
Hazelnut, Roasted Almond,
<20%> Walnut
2008 - Silver If born a Western drink,
it would be Gamay
If born a Western drink,
it would be Tempranillo

Taito means a distinguished expert. The master shochu maker at Kyoya Distillery
carefully processes each grain of buckwheat in the traditional Kyoya method,
20% 25%
which brings out the sweet aroma of buckwheat and its refreshing, light taste.
1800 ml / 900 ml 720ml An authentic sweet potato shochu brewed in traditional method with Buckwheat cultivated without chemicals in its affiliated ag-firm is used entirely
(EU700 ml / 1.75L) large ceramic pot. A deep taste by using black koji and a rich mild taste for the principal raw material and also using carefully selected wheat and koji rice
resulted from low-temperature distillation are its characteristic. produced in Japan.

Kanro Primary Raw Material

Raw Material Variety

Sweet Potato
Sweet Potato (Kogane Sengan)
Kaze ni Tatsu Primary Raw Material

Raw Material Variety

Barley
Barley (Barley grown in Japan)
(Sweet Drops from Leaves) (Standing on Winds)
Koji Type White / Rice Koji Type White / Japanese rice (japonica)
甘露 Water Source Local Spring Water 風に立つ Water Source Local Spring Water
Aging Not Aged Aging 3 5 years in Oak (partial)
1800 ml / 900 ml / 720ml 720 ml
Distillation Normal Pressure Distillation Reduced Pressure
Alc/Vol 25 Alc/Vol 25
Monde Selection Seafood Salad, White Fish Sauteed Sole, Omelet, Fried
2012 - Gold Medal Food Matching Food Matching
Sashimi, Tempura Rice

Ways to Serve
Chilled Straight, With water, Ways to Serve
Chilled Straight, On the rocks,
On the rocks With water
Very fruity aroma, with hints of Flavor Characteristics Pistachio, Almond, Oats
Flavor Characteristics toasty mandarin. Flavor is chic
If born a Western drink,
and soft. it would be Muscadet
If born a Western drink,
it would be New world Chardonnay

‘Kanro’ has a traditional profound taste and aroma which inherited the work of
Kyoya's tradition. ‘Kogane Sengan’ sweet potato is used as the main raw material.
The taste inherited from generation to generation is one that is still being loved
locally. Kanro has been awarded many prizes at competitions and it was the first
in the country to receive the Diamond award in Shochu Catetory at the National
Liquor and Ingredient Foods Competition in 1974.
Kaze ni Tatsu is a fine barley shochu made using rice koji. The master shochu
maker at Kyoya Distillery brews carefully using its traditional large ceramic pot
and also blends in a shochu matured for a long time in oak casks, which brings out
the depth of flavors.

17 Authentic Shochu Authentic Shochu 18

 The Products

Jidaigura Mugi Bue Primary Raw Material

Raw Material Variety
Barley
Barley (Barley grown in Japan)
Hebess Cool Primary Raw Material Hebess Citrus
Shochu (Sweet Potato),
(Ancient Times Barley) Raw Material Variety
Koji Type
Black / Barley ヘベスクール Hebesu Citrus, Fructose

時代蔵麦笛 Water Source

(Barley grown in Japan)
Local Spring Water 750 ml / 700 ml (EU)
Koji Type

Water Source
White / Rice
Local Spring Water
1800 ml / 720 ml Aging Not Aged Aging -
Distillation Normal Pressure Monde Selection Distillation -
Monde Selection Alc/Vol 25 2007 - Gold Medal Alc/Vol 20
2010,2009 - Gold Medal 2006 - Silver Medal
Food Matching
Grilled White Fish, Rosemary Food Matching
Tempura, Chinese Chicken
Chicken Salad, Russian Borscht
Ways to Serve Straight Ways to Serve
Chilled Straight, Over crushed
Aroma of crushed grains, hay ice, On the rocks

Flavor Characteristics
and open pastures. Palate Flavor Characteristics
Grapefruit, Muscat, Green
impact is gentle, with pleasing Apple, Hazelnut
finish.
If born a Western drink,
it would be Tom Collins
If born a Western drink,
it would be Riesling

Barley has been fully brewed with black koji. This barley shochu provides a new
sensation of both the depth of black koji taste and the lightness of barley. Enjoy
in many ways with ices, water or hot water.
A new ‘cocktail’ shochu with great aromas of the rare Hebess fruit
Hebess is a unique citrus variety indigenous to the Hyuga region in Miyazaki.
Carefully selected whole hebess fruits are put into a bath of shochu and further
blended with sweet potato shochu to make this stylish ‘cocktail’ shochu, which
possesses the mild flavor of sweet potato shochu and the fresh aroma of hebess.
Serve chilled and enjoy straight, on the rocks or over crushed ice.

Kou Kon Primary Raw Material

Raw Material Variety
Barley
Barley
Hebess Ronde Primary Raw Material Hebess Citrus
Shochu (Sweet Potato),
(Captain's Spirits) Raw Material Variety
Koji Type White / Japanese rice (japonica) ヘベスロンド Hebesu Citrus, Fructose

航魂 Water Source Local Spring Water

750 ml
Koji Type
Water Source
White / Rice
Local Spring Water
Aging 3 5 Years in Oak (Partial)
720 ml
Distillation Reduced Pressure
Aging -
Alc/Vol 40
Distillation -
Dark Chocolate-after Dinner,
Alc/Vol 30
Food Matching or with stewed berries and Food Matching
Tempura, Chinese Chicken
marscopan Salad, Russian Borscht
Ways to Serve With water, On the rocks Ways to Serve Over crushed ice, On the rocks
Very mineral type aromas with Flavor Characteristics
Grapefruit, Muscat,
Flavor Characteristics faint pine nut hints, A very firm Sugared Green Apple, Hazelnut
finish.
If born a Western drink,
it would be Gimlet
If born a Western drink,
it would be Brandy V.S.O.P

A health-conscious shochu-based liqueur with natural Hebess citrus extract

This is a barley shochu which is blended with shochu matured for long time in
oak barrel. Also known as ‘Captain Spirit,’ it is an excellent shochu with deep
mellow taste like the soul of the sailor who overcomes the rough sea. Enjoy the
fullness scent and taste of the oak. It is recommended that it be served with
water or with ices.
Hebess is a unique citrus variety indigenous to the Hyuga region in Miyazaki.
Carefully selected whole hebess fruits are put into a bath of shochu and further
blended with sweet potato shochu. This is a cocktail shochu of new concept
which combines round taste of sweet potato shochu with fresh aromas of Hebess.
This is good to recommend to ladies as it contains a good amount of Vitamin C,
important to maintain beauty and health.

Yashi no Uta Primary Raw Material

Raw Material Variety

Dates
Dates, Barley
Kinkanju Primary Raw Material Kumquat
Shochu (Barley), Kimquat,
(Singing in Palm Trees) (Crown of Blessings) Raw Material Variety
Fructose
Koji Type White / Rice

椰子の詩
Water Source Local Spring Water 金冠寿 Koji Type

Water Source
White / Rice
Local Spring Water
20 years in tank, 3 years in oak
Aging 700ml (EU) / 500ml
720 ml (Partial) Aging -
Distillation Reduced Pressure Distillation -
Alc/Vol 25 Alc/Vol 20
Food Matching Barbecue, Raisin& Walnut Cake Food Matching
Chocolate-dipped Orange Peel,
Ways to Serve Chilled Straight, or crushed ice Fruitcake
Elegant aroma of dates,
Ways to Serve Over crushed ice, On the rocks
Flavor Characteristics peanuts and sandal wood. The Flavor Characteristics Kumquat Compote
flavor matches these aromas.
If born a Western drink,
it would be Slew Gin
If born a Western drink,
it would be Amaretto

Delightful aromas and soft flavors of kumquat

‘Natsumeyashi (date palm)’ is used as the main raw materila and aged over a
long period of time. Enjoy the fruity taste of Yashinouta with ices.
Kumquat, a winter fruit, is simmered in barley shochu matured in traditional
method with large ceramic pot to become Kinkanju. Serve chilled and enjoy the
refreshing aroma of kumquat and its subtle sweetness. Drink it straight, with
ices, mixed with soda or as a base for cocktails. It is also recommended to use like
sparkling wine when you give a toast.

19 Authentic Shochu Authentic Shochu 20

 Shochu cocktail creations by Tipping Bros. New York City

Flying Kappa Kyushu Club

■2 oz. Kappa No Sasoimizu (alt 2 oz. Kame Shizuku) ■1 1/2 oz. 80-proof Gin
■ 1/2 oz. Yuzu Juice (alt. 3/4 oz. pineapple) ■1 oz. Hebess Cool
■3 1/2 oz. Moscato d'Asti (alt. sparkling sweet wine) ■ 3/4 oz. Agave nectar
■ 3/4 oz. Fresh lime juice
■2 strong dashes of Angostura bitters
■1 dash of Regan's orange bitters
GARNISH: Lemon Wings GARNISH: Lime Wheel

・Chill shochu and yuzu over ice. Strain into chilled champagne flute. Top with
moscato wine and gently stir ・Mix all ingredients. Shake with ice & strain.

Sweet Potato Sour The Cool Sage

■2 oz. Heihachiro (alt 2 oz. Jidaigura Kanro) ■2 oz. Kappa No Sasoimizu (alt 2 oz. Kame Shizuku)
■1 oz Dry Vermouth (Noilly Pratt, preferably) ■ 3/4 oz Hebess Cool
■ 1/2 oz Vanilla Vodka ■3 oz Fresh Grapefruit Juice
■ 1/2 oz Licor 43 or Navan ■ 1/4 oz Orgeat Syrup
■ 1/2 oz Fresh Lemon Juice ■ 1/2 oz Wild Flower Honey
■4 Green Sage
GARNISH: Lemon Twist ■ 1/4 of Green Jalapeno Chili (without seed)
GARNISH: Slice Grapefruit with Sage
・Mix all ingredients. Shake with ice & strain. ・Grind sage & chili. Add remaining ingredients. Shake over ice & strain

Jalisco Haiku Fiery Rebel

■1 1/2 oz. Super-Premium Blanco tequila ■2 oz. Heihachiro (alt 2 oz. Jidaigura Kanro)
■1 1/2 oz. Hebess Cool ■3 oz Fresh Hot Black Tea
■ 3/4 oz. fresh lime juice ■ 1/2 Sweet Vermouth
■ 1/2 oz. agave nectar (alt 1/2 oz Simple Syrup) ■ 1/2 oz Clover Honey
■ 1/2 151 Bacardi Rum (or over proofed rum)
■2 Orange peels
GARNISH: Japanese Cucumber GARNISH: Flamed Orange Twist & Sugared Rim

・Mix all ingredients. Shake with ice & strain. ・Sugar the rim. Add & ignite rum. Allow sugar to caramelize. Flame orange. Add
(Do not salt the rim as in a traditional margarita) ingredients to glass. Allow glass to cool before serving.

Shiso Bitter Hebesscus Sidecar

■2 oz. Kappa No Sasoimizu (alt 2 oz. Kame Shizuku) ■1 1/2 oz. Heihachiro (alt 2 oz. Jidaigura Kanro)
■ 1/2 oz Campari ■1 1/2 oz. Hebess Cool
■ 1/2 oz Grand Marnier ■ 3/4 oz. Hibiscus syrup
■ 1/2 oz Fresh Lime Juice ■ 3/4 oz. fresh lemon juice
■1 oz Simple Syrup ■ Dash Hazelnut liquor
■ 2-3 Shiso Leaves (or 8 Mint leaves) ■ Hazelnut sugar rim
■3 Orange Quarters ■2 Strawberries
GARNISH: Orange Wheel & Shiso GARNISH: Orchid & Hazelnut sugar rim
・Grind orange & shiso. Add remaining ingredients. Shake with ice & strain. ・Grind strawberries. Add ingredients. Shake over ice & strain.

Blood & Spice Syrup & Sugar Recipes

■2 oz Heihachiro Simple Syrup Hibiscus Syrup Hazelnut Sugar
■3 oz Tomato Juice
■1 part Cold Water ■1 quart Cold Water ■ 1 cup Toasted Ground Hazelnut
■ 1/2 oz Fresh Lemon Juice ■1 part White Sugar ■ 1 cup Super Fine White Sugar
■1 quart White Sugar
■ Splash of Soy Sause ■ 10 oz Dried Hibiscus Flower
■ 6-8 Leaves of Cilantro
・Over heat, bring to a boil; let ・Over heat, bring to a boil; ・In a food processor, blend till the
■2 Large Pinches of Fresh Ginger cool & bottle. reduce heat & add Hibiscus for 5 mixture is smooth & fine.
■ Shichimi Pepper minutes. Remove from heat & let
GARNISH: Shichimi Pepper & Salt Rim (half & half) sit for 25-30 minutes. Strain &
・Grind ginger and cilantro. Add remaining ingredients. Shake with ice and strain. bottle.
Pinch of shichimi pepper

21 Authentic Shochu Authentic Shochu 22

 ◆ Shochu 101
The Name 'Shochu'
Shochu (pronounced show-chew) is written 焼酎 in Japanese kanji characters.
The 焼 character means “to burn” and 酎 “to concentrate”. Therefore, the name
shochu implies a distilled spirit that has been “concentrated by fire”. In comparison,
sake is fermented with rice, with more common parallels to wine making than to
spirit production.
2 Legal Classifications of Shochu
In Japan, there are two legal classifications of shochu.
Single Pot-Distilled Shochu (Authentic Shochu) is a spirit made by single distillation, the
traditional method by which shochu was originally made in small batches by family-owned
producers before liquor conglomerates started producing more 'contemporary' and cost-efficient
alternatives (please see below) to the authentic products. Previously, this category was known as
the 'Single Pot-Distilled Shochu (Authentic Shochu)' group.
White Liquor is mass-produced, diluted pure ethyl alcohol obtained by continuous distillation
of polysaccharidic materials such as molasses and is often dubbed 'Japanese vodka' due to its
more neutral flavors. This category used to be known as the 'Continuous Distilled' group.
Recent Shochu Boom in Japan
In 2003, the overall (i.e. all categories) shochu consumption surpassed that of sake for the first
time in 53 years. In the following year, the consumption of Single Pot-Distilled Shochu exceeded
that of White Liquor, which is used primarily for mixing and infusion purposes. It has been said
that this most recent shochu boom was created principally by a rapid surge in the popularity of
Single Pot-Distilled Shochu. The factors explaining this trend include the following:
- About 400 shochu distilleries (plus 100 additional sake breweries that also distill shochu) across
Japan, the majority of which are small family businesses, produce several thousand brands,
offering drinkers a wide variety of characteristics reflecting the ingredients, the processes as well
as the distiller's philosophy
- Continuous efforts by the ambitious distillers to innovate the production methods and
packaging have paid off, triggering the interests of highly discriminating, cosmopolitan
consumers, especially young women
- Some of these distilleries operate within their own regional boundaries, therefore finding such
rare shochus is like treasure hunting.
Some of these 'cult' shochus are extremely hard to find. When you are lucky enough to find
them, a price tag of around US$350 a bottle or more may await you!

Additionally, there are multi-grade blends which the shochu industry calls Konwa ( 混和 , meaning 500-plus Years of History
'blended together'). These products are also mass-produced and still classified in the White Liquor The origin of shochu is thought to be China and South East
Russia

group, however they somewhat resemble the Single Pot-Distilled Authentic Shochu as a small Asia in the 13th or 14th Century. There are several theories
JAPAN

amount of it is in fact added to the White Liquor. on how shochu was introduced to Japan. The South Route
the Korean
theory suggests that shochu reached Japan from Thailand Mongolia Peninsula

3
Of these categories, it is only the Single Pot-Distilled Authentic Shochu that would be comparable through the Ryukyu Islands (Okinawa). According to the
Peking Kaesong
Hakata
Kagoshima

to a pot-distilled malt whisky against grain whisky, which is distilled continuously in a patent North Route theory, shochu came from China via the Korean China
Nanking
Shanghai
2
Amami

Hangchou Okinawa
still. Single Pot-Distilled Authentic Shochu and malt whisky both retain distinct flavors and Peninsula, Iki Islands and onwards, arriving in north Kyushu.
aromas characteristic of the raw materials due to single distillation. Single Pot-Distilled Authentic Another theory (the South China Sea theory) holds that 1

Shochu, however, is particularly unique because of these two notable differences from other shochu came directly from China. Myanmar
Viet Nam
Laos

spirits: 1) 'Parallel Dual Fermentation' triggered by Japan's unique microbe called Koji Kin; 2) Thailand

Cambodia
the Malay
colorful yet mild flavors that can be enjoyed without long-term aging. It is most likely that shochu production in Japan began around Peninsula

This handbook is designed to introduce and enhance the enjoyment of the Single Pot-Distilled the 15th century, triggered by the introduction of distillation
Authentic Shochu. methods from Thailand. By the 16th Century, shochu is
believed to have already become part of people's everyday life. Joshua Alvarez, a Portuguese
sailor who visited Kagoshima in 1546, later recorded in his book that the Japanese drank
White Liquor or Single Pot-Distilled
Continuous Distilled Shochu Grain Whisky Malt Whisky “orraquas from rice”, which is most likely to have been a rice shochu.
Shochu (Authentic Shochu)
Polysaccharidic
Raw Materials Materials
Sweet Potato, Barley, Unmalted Barley,
Barley Malt
Also, an inscription - or rather, graffiti - on a piece of wooden plank found
Rice and many other Wheat or Maize
(e.g., molasses) at the Koriyama Hachiman shrine in Kagoshima - is thought to be the
Fermentation Single Fermentation
Parallel Dual
Single Fermentation oldest existing direct reference to shochu in Japan. There, two carpenters
Fermentation
working on the shrine in 1559 wrote, “The high priest was so stingy he never
Distillation Continuous Single Continuous Single or Dual
Method (Patent) Still Pot Still (Patent) Still Pot Still once gave us shochu to drink. What a nuisance!”

ABV Less than 36% No more than 45% Usually between 40-46%
In these early days, the mainstream variant was rice shochu. However, rice was very precious as
it was sent annually in tribute to the Tokugawa Shogunate. Distillers, therefore, painstakingly
tried to produce shochu from alternate raw materials, including sweet potato and barley. By
Efforts to promote Japanese alcoholic drinks to global consumers
In May 2012, Motohisa Furukawa, then Minister of State for National Policy, launched the Edo Period (1603 to 1867), these derivatives had created a basis for the foundation of the

the “ENJOY JAPANESE KOKUSHU” project. This government-backed initiative aims to modern shochus as we see them today.

increase the global visibility of sake and shochu, Japan's distinctive “national alcoholic drinks”
or kokushu, and to promote these exports. Under this project, the National Policy Unit of the
Cabinet Secretariat has compiled related policy measures of “KOKUSHU Export Promotion
Program” by the effort of the relevant ministries, government agencies and industry groups
altogether. (JETRO January 2013,Contributed article)

23 Authentic Shochu Authentic Shochu 24

 ◆ The 4 Key Elements that Define an Authentic Shochu
Authentic Shochu comes in a variety of styles, just like sake and wines. Understanding the
factors that influence the characteristics of shochu will be helpful even when you face hundreds
of them on a drinks list. It will also help you understand the depth of the world of premium
shochus.

Below are the four key elements of

shochu making:
Raw Material

Koji Microbe Distillation Method

Aging Method

1st Element - Raw Material

In shochu making, one or a combination of more than 30 different raw materials can be used.
Each brings a distinctive taste to the end product. Of these raw material options, the most
common ones are barley, rice, and sweet potato, while other raw materials such as brown sugar,
buckwheat and sesame seeds are also used.

Barley (Mugi): Usually the Nijo variety of barley is used for a light and easy-to-drink shochu.

Rice (Kome): Rice brings out rich flavors, and presents a soft palate as well as distinctive
sweetness and fragrance. So-called rice shochus are the ones in which rice is used as the key raw
material. The Kuma GI (Hitoyoshi in Kumamoto) is particularly famous for its all-rice shochus.
The rice is also used typically as malted rice, on which koji microbes (see below) have been
cultured, in the earlier part of shochu making, regardless of what the primary raw material may
be (that can be barley or sweet potato).

Shochu and Possible Health Effects
Here's another reason to adopt shochu - various scientific research suggests that drinking
Authentic Shochu helps maintain a healthy heart and arteries.
For example, a 1998 research project by Hiroyuki Sumi MD. PhD. of Kurashiki Art and
Science University shows that Authentic Shochu activates several enzymes that help
dissolve thrombus. This and other health claims of Authentic Shochu - such as suppressing
cardiac infarction and arteriosclerosis, uplifting mood, alleviating stress and prevention of
obesity - have been featured in various Japanese TV programs, including the highly popular
Omoikkiri TV on the NTV Network in 2000.
Sweet Potato (Imo): Sweet Potatoes provide a distinctive, confectionary-like sweetness and rich
flavors in the shochu.
Dates (De-tsu): Sweet fruits that originated in the Middle East and the only fruits the Japanese
law permits for use in shochu making.
2 nd Element - Koji Microbe, Japan's Traditional Gastronomic Culture
One of the most unique features in both sake and shochu making is the use of a unique microbe
called Koji (Aspergillus mold) in addition to yeast. Most fermented and other distilled beverages
in the world only use yeast.

The graph below illustrates the changes in the level of active blood plasmin, which is
believed to be effective in dissolving thrombus, after drinking each of the six different
alcoholic beverages.
Increase in active blood plasmin after drinking
Koji, in fact, is a very common microbe that connects and reflects the Japanese gastronomic
culture. The production of many processed foods in Japan - such as miso (soybean paste), and
tsukemono (pickled vegetables) - is started with the koji. You would find it interesting to know
that blue cheese is also made with a similar microbe.

In shochu making, there are three main types of koji in use, and each of them brings out
1160
different characters:
855
712 801
Black Koji : Traditional koji with a long history. It gives the shochu a full body and brings out
510 distinctively rich flavors.
478

White Koji : Standard koji that is used widely. It brings out lighter, gentler and crisper flavors.

Yellow Koji : Another traditional koji primarily used for sake production. It has been long
Non alcoholic Whiskey Beer Wine Nihonshu Honkaku
beverage (Sake) (Authentic avoided in shochu production due to its susceptibility to heat, hence requiring a rather
shochu)
(Unit: mmolpNA/dl blood plasmin) complicated heat management process. However, in recent years, yellow koji has been slowly
adopted to give some shochus special, unique characteristics.

25 Authentic Shochu Authentic Shochu 26

 Fermentation in a Subtropical Climate
In southern Kyushu, where the precipitation is high and the climate subtropical, it is difficult to
make sake following the kan-jikomi style. Kan-jikomi is how sake is brewed in an extremely
cold climate in the middle of a winter and is possible only in areas north of Kita Kyushu
(northern Kyushu) and the regions in central Honshu Island facing the Sea of Japan, as well as
the areas such as the Greater Tohoku region in northern Honshu. However, in a subtropical
climate like southern Kyushu, it has been a huge risk to make sake using expensive rice since
the chance of spoilage is very high. Later in this book, we will explain how shochu is made
with the special species of koji microbes which can withstand the risk of spoilage.

3 rd Element - Distillation Method

By law, Authentic Shochu is made by single pot distillation, another aspect that makes this type
of shochu unique among the other distilled spirits globally.

There are two distillation methods: normal pressure and reduced pressure. Furthermore, the
pot stills come in different materials (e.g., wood, stainless steel, tin, etc.), sizes and shapes, all
reflecting distillers' philosophy and characters and affecting the quality and style of the finished
shochu.

It is usually the case that the extracts from the beginning and the ending of the distillation
process are removed to avoid edginess in the shochu.

Normal Pressure Distillation: The pressure inside the pot still is uncontrolled, hence 'normal'
pressure. While the normal boiling temperature for ethyl alcohol is 78C degrees (172F degrees),
the boiling of the moromi mash occurs around 85 - 90C degrees or 185 - 194F degrees. The
resultant shochu normally exhibits stronger, bolder flavors with slightly burnt notes of the raw
materials.

Reduced Pressure Distillation: This method takes advantage of reduced pressure (near
vacuum) in the pot still bringing the boiling temperature down to about 40 - 60C degrees (104 -
140F degrees). Consequently, it brings out rounder and lighter flavors with a soft palate impact.
This 'new' method, introduced in the mid 1970s, revolutionized the shochu industry, permitting
it to target a wider market.

4 th Element - Aging Method

There are three principal ways of aging shochu. Some shochus are aged in oak and old sherry
barrels, like Scotch and whiskies. Another means of aging is using ceramic/earthen pots. The
third method of aging is in tanks. Aging in these different materials gives each shochu rounder
and deeper flavor characters.

Barrel Aging: Oak barrels or imported barrels that once contained sherry are used. The barrels
add unique scents as well as a beautiful amber color.

Ceramic/Earthen Pot Aging: Earthen pots have numerous microscopic pores, which allow the
pot to 'breathe'. With the effects of far infrared and the respiration by the pot, aging softens the
flavor while adding no color.

Tank Aging: Aging in stainless steel or porcelain enamel tanks has minimal effects on the
shochu, preserving the characteristics of the raw material used in making the shochu.

Barrels Ceramic Pots Tanks

27 Authentic Shochu Authentic Shochu 28

 ◆ The Process of Authentic Shochu Making

Making Rice Koji Addition of Primary

Raw Material Aburatsu
Nichinan-shi
Washing Rice
(or barley, etc.) Miyazaki
Cleaning Raw Material
(Sweet Potato, etc.)

Steaming Rice

Koji Microbe Steaming Material

Making Rice Koji

(Kome Koji)

Water & Yeast Mushing Material

Primary Moromi Mash

(approx. 1 week)

Water & Yeast

Published by:
Oval One Company, Ltd.
2-11 Shiba 4-chome, Level 5
Secondary Moromi Mash Minato-ku, Tokyo 108-0014 JAPAN
(approx. 2 weeks) Phone: +81 3 5442 8401
Fax: +81 3 5442 8408

Written and Edited by

Hayato Hishinuma
SSI-certified Master of Sake and Shochu Advisor
Single-Pot Aging Bottling SSI Higher Certificate in Sake & Shochu Education
Distillation President and CEO. Oval One Company, Ltd.

(Dilution) Copyright @ 2007,2008 Oval One - All rights reserved.

No portion of this book may be
reproduced - mechanically, electronically, or by any other means,
including photocopying - without the written permission of the Publisher.

Pictures and illustrations supplied courtesy of

Plannning Shukosha Co.,Ltd.,Fukuoka and Nichinan city government, Japan
Note: Unlike some vodka or gin, neither herbal infusion nor addition of sugar is permitted with Authentic
Shochu. If the total extract exceeds 2% by weight, such a product cannot be classified as Single Pot-Distilled Printed in Japan
Authentic Shochu.
For further information, please e-mail us at shochu@ovalone.com
www.theshochu.com

What in the World is Parallel Dual Fermentation?

The raw materials used in making wine and beer contain sugar. Therefore, the necessary
fermentation can occur only by yeast, which converts these sugars into alcohol.

For whiskies and shochus, on the other hand, a process is necessary to break down the
starch of the raw materials into glucose because yeast alone cannot start fermentation
where there is little or no sugar. This is called 'saccharification'. Only after this process can
yeast be added to kick off the fermentation.

While saccharification in whisky is triggered by adding maltose, sake and shochu use koji,
which converts the starch in the raw material rice, barley, sweet potato, etc. to sugar. The
uniqueness of it all, however, is that with koji and yeast together, the saccarification of starch
and alcoholic fermentation happen concurrently in the same batch. This is called 'Parallel
Dual Fermentation'.
To our benefit, the amazing koji produces a considerable amount of citric acid which prevent
the chance of spoilage in the moromi (mash) and also raw materials give a shochu unique
flavors. This is one of the reasons why shochu can be set apart from other global spirits.
Hayato Hishinuma, Master of Sake
Hayato Hishinuma, a SSI-certified Master of Sake and Shochu Adviser, is the Author of this
Handbook. Born in Kanagawa in 1961, he founded a venture company at the age of 23 and has
been President and CEO of Oval One Company, Ltd., a Tokyo-based marketing consultancy
which he later founded at the age of 37. For the past twenty-three years, Hayato has been
involved in new product and business domain developments in the information, communication
and technology (ICT) sector for Nikkei 225-listed companies, such as Nippon Telegraph and Telephone and NTT DoCoMo.
He has been 'behind the scene' of many successful products and services. Since 2001, he has taken a keen interest in Japan's
traditional culture and 'hidden treasures' in Regional Japan, which prompted visits to numerous breweries and distilleries.
His ongoing mission is to evangelize premium shochu and sake to the world, with regular contributions to publications such as
the trendy MONO Magazine and NY Japion, a Japanese-language weekly published in New York City.

29 Authentic Shochu Authentic Shochu 30