Japanese sweet potato shochu boasts a rich flavor — the 500-year-old Meiji Kuramoto in Kyushu carries centuries of history

Alcoholic beverages unique to different parts of Japan abound, but Kyushu is especially renowned for its “shochu (shochu).” Made from ingredients such as rice, koji mold, and sweet potatoes, shochu produced in factories across various regions naturally develops distinct flavors.Among them, the rich-tasting “Meiji Kuramoto” offers displays on the shochu-making process as well as the history of shochu, making it a worthwhile destination for travelers.

▲▼ The sake-making process at “Meiji Kuramoto” is open to all general visitors.

The first step in making “shochu ()” is koji cultivation — steamed rice is sprinkled with koji mold, then cultivated into koji through careful temperature control. Once the koji is ready, water, yeast, and the koji mold are placed in a jar to ferment into “shubo” (starter mash), followed by the first moromi. Then, sweet potatoes — which are high in starch — are added, shaping the flavor profile of the shochu. The starch affects the koji’s saccharification and the yeast’s fermentation, eventually resulting in the second moromi. This is then distilled to evaporate the alcohol, water, and aromatic components from the moromi, ultimately yielding the original sweet potato shochu, which serves as the base spirit made by Kyushu shochu breweries.

Shochu production in Kyushu dates back as early as the 15th to 16th centuries, initially using the more refreshing-tasting black koji mold. However, because the brewing process often left brewers completely covered in grime, white koji mold became the norm around 20 years ago. In recent years, however, Kyushu has returned to the traditional method of using black koji mold, and the refreshing taste has regained popularity among locals. With a legacy stretching back 500 years, “Meiji Kuramoto” is a much-loved brewery among local residents.

▼ Visitors can also sample shochu on-site.

During Japan’s early famines, Kagoshima managed to avoid starvation by cultivating large quantities of sweet potatoes, and as a result, sweet potato farming techniques spread elsewhere — hence sweet potatoes are also known as “Satsuma-imo.” This local “Meiji Kuramoto” exudes an authentic, rustic charm, using clay models to illustrate the brewing process and the history of the brewery. Kagoshima has even earned WTO certification for its rich-flavored sweet potato shochu, which can be tasted at this brewery.