When talking about alcohol in Kagoshima, the first thing that comes to mind is "shochu." This alcoholic drink, beloved by locals, is packed with the unique charms of Kagoshima, known as the "Shochu Kingdom."

Let's explore the characteristics and history of shochu.

Characteristics of Kagoshima Shochu

Shochu made in Kagoshima is called "Satsuma Shochu" as a designation of its place of origin. Satsuma Shochu is made using sweet potatoes, water, rice malt, and potato malt from Kagoshima, and all processes from fermentation to production and storage are carried out within Kagoshima Prefecture.

Kagoshima has high soil temperatures and is a region where high-quality sweet potatoes rich in starch grow. The main variety used to make shochu is the "Kogane Sengan" variety. It has a white skin that is not often seen in other regions, and is delicious when made into shochu.

Three types of koji are used in Satsuma shochu: white koji, which gives it a mellow flavor, black koji, which gives it a rich, full-bodied flavor, and yellow koji, which gives it a fruity flavor. The three types of koji give shochu a wide variety of flavors, allowing you to enjoy a wide range of flavors.

Shochu production begins with making koji, followed by the first and second brewing stages, distillation, storage and aging before being commercialized. Shochu made using local ingredients and traditional methods will have the "Satsuma Shochu Mark" on the label, so be sure to check it out.

The appeal of Kagoshima shochu

The appeal of Kagoshima shochu is the wide variety. Kagoshima has over 2,000 brands. There are two types of Kagoshima shochu: Satsuma shochu, which uses sweet potatoes as the main ingredient, and Amami brown sugar shochu, which uses brown sugar from Amami Oshima and other areas.

Honkaku shochu, made using the traditional single distillation method, has a deep flavor that allows you to fully taste the flavor of the ingredients.

Amami brown sugar shochu is a special shochu that is the only one in the world that is permitted to be produced only in the Amami Islands. It has a sweet brown sugar aroma and is refreshing and easy to drink. It is recommended to drink it on the rocks or with water, and is popular with first-time shochu drinkers and women. Flavored shochu with aromas of citrus, tropical fruits, and black tea is also popular with women.

In addition, "Shin Shochu" made from sweet potatoes harvested every autumn has a special taste that can only be enjoyed during the harvest season. The "Shin Shochu Festival" is a must-see, where you can taste freshly brewed Shin Shochu packed with the flavor of sweet potatoes at various breweries in the prefecture.

If you're enjoying shochu in Kagoshima, why not try the traditional way of drinking it? Warming shochu in a teapot-like ceramic vessel called "Kurochibika" brings out the mellow flavor even more. This is a recommended way to drink shochu, especially during the cold season.

The History of Kagoshima Shochu

The history of shochu begins when distillation techniques developed in far-flung Western Asia were introduced from Siam (present-day Thailand) to Okinawa and then to Kagoshima. The first shochu was made from grains such as rice and wheat, and was being produced in Kagoshima in the 16th century.

However, during the Edo period, in Satsuma (present-day Kagoshima), the active volcano Sakurajima erupted violently, causing volcanic ash to have a major impact on rice cultivation. This caused rice supplies to become difficult to come by, and a substitute was needed.

In Satsuma, alcohol was needed to manufacture cannonballs and warships to compete with Western military technology, but rice was in short supply. At that time, Shimazu Nariakira, the 11th lord of the Satsuma domain, came up with the idea of making alcohol using sweet potatoes, which were easy to obtain. This was the beginning of imo shochu.

It was in the 18th century that sweet potato cultivation spread in Kagoshima. Shimazu Nariakira promoted mass production of alcohol using sweet potatoes, improved the surplus sweet potatoes for drinking, and sold them as shochu. Thus, shochu made from sweet potatoes became established as a specialty product of Kagoshima.

Tourist spots in Kagoshima

Kagoshima, where you can enjoy shochu, has a variety of tourist spots. This time, we will introduce three popular tourist spots in Kagoshima.

Sakurajima

Sakurajima, which floats in Kinko Bay, is considered the symbol of Kagoshima. Sakurajima, which shows different expressions depending on the season, time, and viewing location, was formed about 26,000 years ago. It is 1,117m high (Kita-dake and Ontake), has an area of about 80km², and a circumference of about 52km. As the two volcanoes Kita-dake and Minami-dake are united, it appears long and narrow from the city of Kagoshima.

The sight of Sakurajima, which continues to emit smoke, is captivating to many people. It attracts tourists not only from Japan but also from overseas. At the lava fields and observation points, you can enjoy scenery far removed from your everyday life.

Senganen

"Sengakuen" is the site of the Shimazu family's villa and its garden, built in 1658. It is a daimyo garden that is said to represent Japan, and was registered as a World Heritage Site in 2015. From the garden, you can enjoy magnificent views of Kinko Bay and Sakurajima.

In the vast garden, you can enjoy a stroll while admiring the flowers and greenery of the four seasons. It is a popular tourist spot with many highlights, such as the "Cat Shrine" dedicated to cats and the "Chihiroiwa", a gigantic rock about 11 meters in length. There is also a Japanese-style cafe and a restaurant where you can enjoy local cuisine on the premises.

Nagasaki Nose

Nagasaki-hana is a cape that juts out from the southernmost tip of the Satsuma Peninsula. Nagasaki-hana is also a nesting site for sea turtles, and is said to be the cape from which Urashima Taro departed for the Dragon Palace, hence the nickname "Dragon Palace Nose." From the cape you can see Mt. Kaimon, also known as the Fuji of Satsuma. You can also enjoy the view of Yakushima and Iwo Jima floating on the sea. The view of the blue sea, sky, and mountains stretching out as far as the eye can see is magnificent.

The Satsuma Nagasaki Nose Lighthouse on the cape has been certified as a "Love Lighthouse" in the "Love Lighthouse Project" run by the Japan Romanticist Association. There is a promenade leading up to the lighthouse, making it a popular date spot for couples.

How to get to Kagoshima

Kagoshima is an attractive place for both gourmet food and sightseeing, and there are various ways to get there. Most people travel by JR or airplane.

Here is the travel time required from major cities across Japan to Kagoshima. Travel time may vary depending on the season and weather.

[Access by JR]

・From Shin-Osaka: approx. 3 hours 50 minutes ・From Okayama: approx. 3 hours ・From Hiroshima: approx. 2 hours 20 minutes ・From Hakata: approx. 1 hour 15 minutes ・From Kumamoto: approx. 50 minutes

[Access by plane]

・About 2 hours from Haneda Airport・About 1 hour 20 minutes from Chubu Centrair International Airport・About 1 hour 10 minutes from Itami Airport・About 45 minutes from Fukuoka Airport・About 1 hour 20 minutes from Okinawa Airport

Besides JR and airplanes, you can also travel by express bus or ferry. We also recommend taking a leisurely drive to Kagoshima. Find the best way to get there!

summary

Kagoshima potato shochu is characterized by its sweet, rich aroma. The aroma and flavor vary depending on the brewery, brand, and variety of sweet potato. You can enjoy tasting and comparing different shochu to find the one you like best.

If you visit Kagoshima, be sure to try some shochu.

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