JOURNEY TO THE HOMELAND OF IMO-SHOCHU

Journal of Production

IN GOOD SPIRITS : SHOCHU & AWAMORI

Updated Oct. 25, 2012

The day we head to Kagoshima, there was a huge-typhoon moving northward from the island of Okinawa towards Kyushu. We were lucky that the plane did manage to fly as scheduled. However, our drive from Kagoshima airport to our first location "SHOCHU brewery" sure was thrilling. Thanks to our reliable driver!

One hour drive from Kagoshima airport, we arrived at a Shochu storehouse where they showed us the process flow of Imo-Shochu production.

What are these round bowls on the ground??Pots embedded on the floor of the brewery contains Moromi in different stages of distillation. What is moromi? It's the mash in which the conversion of sugar into alcohol takes place. You'll find out more about its role in the program.

Thanks to the kind staff members of the brewery. They toured and taught our program reporter, Dora Tauzin about the process of Imo-Shochu making.

We also visited the local Izakaya, and met a group of young women enjoying their dinner with Shochu.

By walking around and shooting in the town of Kagoshima, we've found out that Imo-Shochu is a very popular and familiar drink for local people. In fact according to the data released by the National Tax Agency (2009), Kagoshima is the No.1 prefecture of an annual consumption amount of Shochu. Why don't you try real Shochu when you have a chance to visit Kagoshima someday!

Reporter's Eye by Dora Tauzin

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