Japanese distilling traditions

Shochu, the spirit of Kyushu

Shochu is Japan's oldest distilled spirit, and Kyushu is its heartland. It is made from barley, sweet potato, rice, buckwheat or brown sugar. The top category, honkaku shochu, is distilled only once, so the taste and aroma of the raw material are preserved.

1. Koji. Koji mould (Aspergillus) is grown on steamed rice or barley. Koji turns starch into sugar.
2. First fermentation. Koji is mixed with water and yeast to build a strong yeast starter.
3. Main fermentation. The main ingredient is added and fermented for about two weeks.
4. Single distillation. The mash is distilled once, at normal or reduced pressure.
5. Resting. Shochu matures in tanks, clay pots or oak casks.

Awamori, Okinawa's centuries-old heritage

Awamori is Okinawa's traditional spirit. It is made from long-grain rice using only black koji, with all of the rice turned into koji in a single stage. After a single distillation it rests for years in clay pots. Awamori aged more than three years is called kusu (古酒).

Japanese whisky: precision and balance

Japanese whisky began in the 1920s on Scottish methods and is now among the world's most awarded. Japanese makers use stills of different shapes, various yeasts and many cask types to create many styles within a single distillery.

Native Japanese oak, 水楢 (mizunara), gives sandalwood and incense notes. The warm climate of Kyushu and Okinawa speeds maturation and deepens flavour. Rice whisky from Okinawa is one of the newest directions in this tradition.

Serving styles