Miscellaneous

Shochu is a distilled liquor mainly produced in areas where the climate is too warm to make sake. Although records are scarce (particularly primary sources), people have been drinking shochu since the Sengoku Period, which lasted from 1467 to 1590 — the earliest written reference dates back to 1559. One of the oldest types (perhaps even the original) is Kuma shochu. It’s also the best-known version of the liquor. What Is Kuma Shochu? There is a wide variety of shochu, including barley, sweet potato, brown sugar, soba, and awamori shochu. However, Kuma shochu is always made of rice (like sake). It takes its name from the fact that it’s produced in Kumamoto Prefecture. The most important location in Kumamoto for production is none other than Hitoyoshi Kuma, which is one of four locations protected as a geographical indication for shochu under the World Trade Organization. Why Hitoyoshi Kuma? Hitoyoshi is a region in south Kumamoto surrounded by the Kyushu mountains. The soil and climate of the valley are ideal for rice farming. The ice melts from the mountains, creates the Kuma River, and offers pure water. These two key ingredients result in a high-quality product. The entire process — from…