What is Japanese whiskey made by a popular shochu brewery in the southernmost part of Japan?

Pursuing the possibilities of Japanese whiskey from the southernmost distillery

In 2023, Satsuma Shuzo, a pioneer in authentic shochu and known for its “Satsuma Shiranami,” launched its whiskey business at the Hi no Kami distillery. With its spirit of challenge, Satsuma Shuzo, which has done a great job of spreading shochu, once Kyushu’s local drink, throughout the country, is now taking on the challenge of distilling spirits from around the world. The location is Makurazaki, the southernmost point of the mainland.

Makurazaki has a mild climate, but with snowfall in winter and other complex and diverse weather conditions, the ripening process is rich and dynamic. We believe that this geographical condition is our strength,” says Naoya Hombo, Director and General Manager of Marketing Division.

In addition to two malt whiskey distillers, the site also has a continuous grain distiller, which is rare in Japan.

Sakihiko Matsuzaki, chief distilling manager and blender, says, “Saccharification, fermentation, and brewing temperatures are all areas where we can utilize our many years of shochu-making skills.

The distillation vessel was designed in a lantern shape with a long, narrow, up-turned cross section. The shape is different from any other distillery in the group, while incorporating the knowledge of Hombo Brewery, a group company with many years of experience in whiskey production, aiming for a new quality of whiskey that can only be made here.

In the whiskey making process, which is said to be 80% barrel-aged, the strength of the Hinokami distillery is that it has its own cooperage (barrel workshop). Currently, there are three cooperage workers. In 2003, a cooperage, which is rare among shochu distilleries, was established in the distillery, and Satsuma Shuzo’s determination to create a new type of sake blossomed in the production of whiskey.

In the business of making sake, I think we have a lot to learn from other alcoholic beverages,” said Satsuma Shuzo. First of all, we want to make whiskey that is loved by domestic whiskey fans and launch it to the world,” said Hombo.

There are eight whiskey distilleries in Kagoshima. How will the technology cultivated in the making of Japanese spirits be evaluated in the global spirits arena? The new era of Japanese whiskey has just begun.