Sweet potato shochu is a special alcoholic drink from southern Kyushu, known for its great taste, thanks to the natural resources of Kirishima.
The Shirasu Plateau, formed by volcanic eruptions, is poorly suited for rice cultivation due to its well-drained soil. However, it provides an ideal environment for sweet potatoes, the main ingredient in shochu. Sweet potatoes thrive in the warm climate and are resistant to dryness. Additionally, since they grow underground, they are less vulnerable to damage from frequent typhoons.
The rain that falls in Kirishima is filtered underground, resulting in high-quality groundwater that enhances the flavor of the shochu. Furthermore, koji starter, an essential component in shochu production, originated in Kagoshima. The koji starter factory is still located in Kirishima City, and the koji starters produced there are used in over 80% of the authentic shochu made in Japan. The local weather conditions, including temperature and humidity, are ideally suited for producing these starters.
The combination of well-grown sweet potatoes, abundant water, and the unique environment of Kirishima has resulted in the creation of exceptional sweet potato shochu.
At Kirishima Factory Garden, often referred to as the Village of Shochu, visitors can experience the shochu production process firsthand. The facility offers guided tours of the shochu factory, and everyone is welcome to sample the purified groundwater sourced from Kirishima for free. This low-iron water contains a balanced amount of minerals, ensuring a clean taste and light mouthfeel—qualities that support the flavor of shochu.
Photo 1: Kirishima Factory Garden, the Village of Shochu
Photo 2: Tour of the Shochu factory
