The Hitoyoshi-Kuma region, tucked into the southern reaches of Kumamoto Prefecture, is known for its hot springs, pristine landscapes, and deep-rooted traditions—but its signature local spirit, Kuma Shochu, stands out as perhaps its most distinctive product. Made exclusively from local rice and pure groundwater, this Geographically Indicated (GI) shochu boasts a wide spectrum of flavors, from robust clay-pot aged varieties to smooth, cask-matured expressions. With 27 distilleries spread across the valley, each producing its own take on this historic drink, Kuma Shochu reflects centuries of craftsmanship and local identity.

So, what is Kuma Shochu?

Kuma Shochu is a traditional rice-based distilled spirit with over 500 years of history in the region. Unlike sake, which is brewed, shochu is distilled, resulting in a stronger, more complex drink. Recognized as a Geographical Indication (GI) product, Kuma Shochu must meet strict criteria:

✔ Made with Japanese-grown rice
✔ Brewed and distilled with Hitoyoshi-Kuma’s natural water
✔ Produced and bottled exclusively within the region

This simple ingredient list—rice, water, and koji mold—belies the depth of flavors and textures found in different varieties of Kuma Shochu.

How Kuma Shochu is Made: The Art of Distillation

Unlike vodka or gin, where the goal is often purity of the liquor (and perhaps efficiency), authentic (honkaku) shochu is single-distilled to preserve the character of its base ingredients. Two main distillation methods are employed in the production of shochu and each type has unique characteristics:

🔹 Atmospheric Distillation (常圧蒸留, Jо̄atsu Jо̄ryu) – The traditional method, distilling at high temperatures (~100°C) to extract deep, complex flavors from the rice. Produces bold, rich shochu with strong aroma and depth.

🔹 Vacuum Distillation (減圧蒸留, Gen’atsu Jо̄ryu) – Distilled under vacuum conditions, allowing for lower-temperature extraction. Results in a lighter, smoother shochu with delicate aromas and a clean finish.

The choice of distillation method determines whether Kuma Shochu will be robust and earthy or crisp and refined.

Aging & Storage: The Final Touches

Most Kuma Shochu is unaged, stored in stainless steel tanks to maintain its pure, rice-forward profile. However, some distilleries experiment with different aging techniques:

✔ Cask Aging – Aged in American white oak, sherry, bourbon, or Japanese wood (sakura, mizunara) barrels, adding hints of vanilla, spice, and depth.
✔ Earthenware Aging – Stored in clay pots, which subtly enhance aroma and body, creating a rich, mellow shochu.

While aging is less common than in whisky or wine, these methods add another layer of complexity to the final product.

Enjoying Kuma Shochu

With 27 distilleries producing over 200 varieties, there’s a shochu for every palate, whether you prefer bold and complex or light and refined. Its versatility makes it an excellent companion to both Japanese and Western cuisine, served as an aperitif or alongside a meal.

How to Drink Kuma Shochu

At establishments that offer shochu, upon ordering you will likely be asked how you prefer to have your liquor served. While each shochu label and distiller has their recommendations for each label, so asking the izakaya staff could help to determine the best way. But at the end of the day it is up to you. You are the shogun of your own shochu fun. The basic options are:

✔ Neat – If you want the full, undiluted experience. Also known as ki in Japanese. If you bust out this word people will either be somewhat confused or seriously impressed.
✔ On the Rocks – Served over ice, allowing flavors to evolve as the ice melts.
✔ With Cold Water added (Mizu-wari) – A lighter, smoother way to drink it. Good if you’re in it for the long haul and pacing yourself.
✔ With Soda (Soda-wari) – A crisp, effervescent option that works surprisingly well with barrel-aged varieties. Dangerously drinkable.
✔ With Hot Water (Oyu-wari) – Enhances aroma and rounds out the flavor. Best in winter or when trying to impress the locals with your shochu knowledge.
✔ Warm (Kan Shochu) – Gently heated for a mellow, aromatic experience.

Kuma Shochu Distillery Tours: Experience the Craft

Many of the 27 distilleries open their doors to the public to come and take a look around and participate in tastings and sometimes include an explanation of the production process, though not always in English. Some don’t even require a reservation, so it’s perfectly fine to just step in and take a look, for example at Sengetsu Shuzo, Hakutake Denshogura, while others require notification a few days in advance to prepare like at Oishi Shuzo.

For a deeper dive, the local tourism council has developed various tours that allow visitors to explore various distilleries, sample shochu, and see the production process firsthand.

1. Kuma Shochu Discovery Walking Tour

🚶 A guided 3-hour stroll through Hitoyoshi, featuring historic sites, tastings at both a Meiji-era brewery and a modern distillery, plus a relaxing foot onsen stop. For the full “007 Experience,” you can access Daniel Craig’s Shochu Aging Room.

✔ Duration: 3 hours
✔ Price: ¥15,000 per person (¥20,000 for 007 upgrade)

2. Private Kuma Shochu Tour: Kuma Valley

🚗 A 7-hour private car tour through the hidden distilleries of the Kuma Valley, including one of the oldest surviving distilleries (350+ years old). Expect tastings, a seasonal Kuma Valley lunch, and—if timing allows—a chance to participate in the brewing process.

✔ Duration: 7 hours
✔ Price: ¥35,000 per person

3. Private “Jouryu” Tour: The Ultimate Shochu Experience

🌊 An immersive overnight experience, combining shochu, hot springs, and gourmet dining along the Kuma River. Includes visits to an Edo-period brewery, two tasting sessions, a custom barrel-aging experience, and a multi-course dinner at Ichifusa Kanko Hotel, paired with Kuma Shochu.

✔ Duration: 7 hours + overnight stay
✔ Price: ¥53,000 per person

For info on each of these tours check out the local tourism council’s website here: https://hitoyoshikuma-guide.com/en/kuma_shochu_tours/

A Drink with Deep Roots

Kuma Shochu is more than just a regional spirit—it’s a living tradition, shaped by the land, the water, and centuries of expertise. Whether you’re a serious shochu enthusiast or just curious, visiting a distillery in Hitoyoshi-Kuma offers a glimpse into the craftsmanship behind one of Japan’s most distinct spirits.

---

Explore More of Hitoyoshi-Kuma

Kuma Shochu is just one part of what makes Hitoyoshi-Kuma unique. From centuries-old castles to scenic river adventures, there’s plenty more to uncover. Check out the other articles in our series:

🔹 Hitoyoshi-Kuma Complete Guide: A Valley 700 Years in the Making – A broad look at the area’s history and geography.
🔹10 Onsen in the Kuma Valley – Where to soak in the region’s onsen culture.
🔹Top Things to Do in the Kuma Valley – Castles, rivers, samurai experiences, and bungee jumps—take your pick.
🔹 Hot Springs of Hitoyoshi-Kuma – The best onsen experiences in the region.
🔹 Vegan in the Kuma Valley: A Rural Shift Toward Plant-Based Cuisine – A look at the region’s unexpected embrace of plant-based food.

Whether you’re here for the shochu, the scenery, or just passing through, Hitoyoshi-Kuma has a way of sticking with you.