Cover cocktail drink made with Hamada Syuzou's Shochu.
cocktail drink made with Hamada Syuzou's Shochu.
1 / 1
Shochu is a lesser-known treasure among Japanese spirits that captivates the senses with its rich history and diverse flavours. It has gained increasing popularity in recent years.
For centuries, sake has been revered as a fundamental part of Japan's national identity, known globally for its brewing techniques and purity of ingredients. Shochu is, however, a traditionally distilled spirit, crafted with meticulous care based on centuries of expertise, which is emerging as another iconic Japanese spirit.
One of the defining features of Shochu is the variety of ingredients and koji, the rice based mold, used in its production. The distinct qualities of sweet potato, rice, barley, and type of koji introduce various subtle notes to the drink. Differences in aging and storage methods also contribute to its distinct characteristics.
The use of koji mold in Japanese Shochu is part of the distiller’s inherited wisdom and has been scientifically proven to be safe, in the same way the koji mold used in the production of Japanese miso and soy sauce which are representative of Japanese food culture.
The flavour is also impacted by the distillation method used, as explained by an expert from Hamada Syuzou to Tatler. Unlike whiskey or tequila, which undergo multiple distillations, Shochu is distilled only once.
The first written record of the term “Shochu” was found in Kagoshima Prefecture over 500 years ago.
Read more: Coda: Minimalist with a big flavour
Above Making Shochu at Hamada Syuzou distillery.
Making Shochu at Hamada Syuzou distillery.
1 / 1
A spirit with history
The Hamada distillery, located in Ichikikushikino city, was founded by the Hamada family. The fifth generation, Yuichiro Hamada, currently operate three distilleries. The company celebrated its 155th anniversary in 2023.
Among the 500 Shochu distilleries in Japan, Hamada Syuzou believes that their market advantage lies in their diverse portfolio of products, which extends beyond Honkaku Shochu, the kind that contains geographically specific ingredients and which must be distillated only once.
Their Shochu is diluted with pure underground water, sourced only from Mount Kanmuridake.
Above The distinct qualities of sweet potato, rice, barley, and type of koji introduce various subtle notes to Shochu. (photo by Hamada Syuzou)
The distinct qualities of sweet potato, rice, barley, and type of koji introduce various subtle notes to Shochu. (photo by Hamada Syuzou)
1 / 1
A drink with geographical indication (GI) protection
Shochu only comes from the Kagoshima Prefecture specifically, previously known as Satsuma, where all the ingredients are produced, sourced, distilled in a pot still, and bottled. Only then can it be bear the ‘Satsuma Shochu’ label. The name was recognised by the World Trade Organisation (WTO) in 2014, joining the ranks of Scotch Whiskey, Champagne, and Bordeaux Wine.
Innovative approach to Japanese spirits
Among Hamada's products, ‘Chill Green’ stands out as a symbol of innovation and creativity. Crafted with a specific variety of barley and infused with the essence of 'Maqaw,' Chill Green offers a tantalising blend of citrus and spice, providing a distinctive taste experience that appeals to a wide range of consumers.
Daiyame is also expected to perform well in the Thai market. The term ‘Daiyame,’ originating from the Kagoshima dialect, translates to ‘refreshment after a hard day.’ Made from aged sweet potatoes, it has an aroma resembling lychee, a tropical fruit familiar to Thais.
Looking ahead, Hamada Syuzou aims to grow its presence in global markets, with a keen focus on the vibrant culinary scenes worldwide, one sip at a time.
