When visiting Amami Oshima, you must try Kokuto shochu (brown sugar distilled liqueur). This special spirit features a subtle, sweet aroma of brown sugar and a smooth, refreshing taste.
About Kokuto Shochu
Shochu, simply put, is a distilled Japanese alcohol, similar to how whiskey is made by distilling beer. While rice or sweet potatoes are commonly used as ingredients for shochu in Japan, the Amami Islands produce a special version made with brown sugar, known as kokuto shochu. What makes it even more unique is that kokuto shochu can only be legally produced in the Amami Islands. It is characterized by a subtle sweet aroma and a refreshing, easy-to-drink quality.
The History of Kokuto Shochu
Sake brewing in Amami Oshima dates back to 500 years ago. Similar to Okinawa, Amami Oshima used rice to make Awamori. The production of liquor using brown sugar began during World War II. Due to the war, there was a shortage of rice, making it impossible to produce Awamori. Additionally, after the war, the Amami Islands were placed under American occupation, leading to a prohibition on trade with mainland Japan and the inability to ship the specialty product, brown sugar.
In response to these challenges, the islanders started brewing liquor using brown sugar. This marked the origin of Kokuto Shochu. When the Amami Islands were returned to Japan in 1953, a significant issue arose. Under the existing liquor tax law at the time, Kokuto liquor was classified as spirits, resulting in higher taxes. Faced with this problem, the people at that time petitioned the government. As a result, the liquor tax law was revised, and liquor meeting certain conditions was classified as Shochu. One of these conditions was “manufactured in the Amami Islands.
Let’s Try Kokuto Shochu!
Kokuto Shochu is typically enjoyed on the rocks, but it’s also delicious with soda or hot water like highball style. I tried the “Amami Rabbit” purchased during my visit to the Amami Oshima Kaiun Shuzo distillery. This Shochu is made from the water of Mt.Yuwandake, a mountain we also visit on our tours, and it’s a blend of raw and barrel-aged Shochu.
Notably, a portion of the sales from this Shochu is donated to the protection of the Amami rabbit. Additionally, the packaging uses non-wood-based paper, making it an eco-friendly brand.
It has a whiskey-like barrel aroma and is refreshing and easy to drink.
Distillery Tours are Available
We offer the option to arrange a distillery tour as part of the Tailor-made Tour. You can observe the entire process of kokuto shochu production, from the raw brown sugar to the finished product, and enjoy a tasting session at the end. Each distillery has its own unique production methods, resulting in distinctive flavors of shochu. Hopping between several distilleries is also a great way to explore and compare their unique characteristics.
There are 26 distilleries in the Amami Islands, each producing unique Kokuto Shochu. When you visit Amami Oshima, be sure to try and compare them!
