History of Kokuto Shochu in the Amami Islands

Kokuto Shochu is a unique Japanese spirit produced exclusively in the Amami Islands. Its origins date back to the post-war period, when local distillers adapted to restrictions by using brown sugar instead of rice, while preserving traditional fermentation methods.

What makes Kokuto Shochu special is its production process—combining rice koji with brown sugar—resulting in a smooth, refined flavor with subtle natural sweetness.

Surrounded by rich nature and recognized by UNESCO, the Amami Islands provide the perfect environment for crafting this distinctive spirit.

Today, Kokuto Shochu represents both the history and culture of Amami, offering a unique drinking experience that cannot be found anywhere else in the world.