Amami Brown Sugar Shochu (Kagoshima Prefecture)

(Amami Islands of Kagoshima Prefecture)

Amami brown sugar shochu is a distinctive authentic shochu produced in the Amami Islands of Kagoshima Prefecture. It received its Geographical Indication (GI) designation in 2019, officially recognizing its value. Production is limited to five islands: Amami Oshima, Kikaijima, Tokunoshima, Okinoerabu Island, and Yoron Island. As a product unique to the Amami Islands, blessed with a warm subtropical climate and rich nature, it is deeply connected to the region's culture and history.

1.Historical Background

Its history dates back to the Edo period, beginning with the full-scale production of brown sugar in 1729 under the orders of the Satsuma domain. At that time, the Amami Islands were under direct control of the Satsuma domain as a sugar production region, and shochu production using this brown sugar developed. The islands' climate and natural features were suitable for brown sugar production, forming the foundation for this unique shochu culture.

(Brown sugar)

2.Manufacturing Characteristics

The distinctive feature of the production method is the use of domestic brown sugar. It uses pure brown sugar without additives, made by boiling down sugar juice extracted from sugarcane. It is uniquely brewed by combining this with rice koji, using either white or black koji mold, whose fermentation power maximizes the brown sugar's flavor. The brewing water uses Amami's pure groundwater, achieving a gentle mouthfeel.

3.Production Process

The production process begins with cultivating koji mold on carefully selected rice to make rice koji, followed by primary fermentation with rice koji and water. Then, warm water dissolved with brown sugar is added for secondary fermentation, with careful temperature control. After fermentation, single distillation preserves the ingredients' characteristics, followed by appropriate storage period before becoming the final product.

4.Taste Characteristics

The taste is characterized by brown sugar's distinctive elegant aroma and mellow sweetness. Minerals and organic acids in the brown sugar create complex flavors, while rice koji usage achieves a balanced taste. Alcohol content is typically 25-30 degrees, with aging increasing mellowness.

5.How to Enjoy

Drinking styles have evolved to match Amami's climate and culture. Room temperature drinking is common, allowing enjoyment of the brown sugar shochu's original flavor. Water mixture enhances the brown sugar aroma, while on-the-rocks offers changing flavors as ice melts. Hot water mixture increases aroma and smoothness.

6.Compatibility with Local Cuisine

It pairs excellently with Amami local cuisine. Keihan (chicken rice) is a representative local dish, with chicken broth harmonizing beautifully with the shochu's flavor. It also pairs well with Amami's traditional fish dishes and pork dishes, closely tied to the island's food culture.

7.Significance of Geographical Indication System

Through GI protection, the name "Amami Brown Sugar Shochu" has become exclusive to authentic shochu made by traditional methods in designated regions. Its quality and characteristics are protected by strict standards including production area limitation, ingredient regulations, production method specifications, and quality standards.

8.Modern Initiatives

Modern Amami brown sugar shochu maintains traditional production methods while pursuing new initiatives. Efforts continue to meet contemporary needs, including quality improvement and product development for younger generations. Environmental considerations are emphasized, with sustainable production initiatives advancing.

9.Conclusion

Thus, Amami brown sugar shochu continues to enhance its value as a special authentic shochu created by regional nature and culture. While preserving tradition and continuing efforts to meet contemporary needs, it has established a solid position as a special shochu with quality guaranteed by the GI system.