Taikai Shuzo

The Taikai Shuzo shochu brewery was formed through the merger of nine local breweries. Over its long history, it has both preserved tradition and sought to create shochu that meets the needs of the times. The brewery’s shochu is made from sweet potatoes, a local specialty that is perfectly suited to Kagoshima’s mild climate and ample farmland. Taikai Shuzo outsources sweet potato production to locally contracted farmers with whom it has a close relationship. Shochu brewing must take place during the brief harvest season and is not automated, so work continues 24 hours a day, with brewers often sleeping at the brewery. Brewers must use all five of their senses and all their experience.

The shochu brewing process begins in cooperation with locally contracted farmers. Great care is taken at every stage, from preparing the potato seedlings through to planting, harvesting, sorting, distilling, and bottling. Handling the koji and sweet potatoes at key points during the brewing process requires particularly expert skill, and these steps are supervised by experienced technicians. Finally, the shochu is bottled, and inspectors conduct painstaking quality control tests before shipping it out to shochu lovers across Japan.

Taikai Shuzo’s flagship shochu products are Umi and Whale Bottle. Umi is recommended for those new to potato shochu and is brewed from benitome red sweet potatoes and a yellow koji that is also used in sake brewing. The brewing process features low-temperature fermentation and vacuum distillation to produce an exquisite, fruity flavor. It tastes great on the rocks or blended with still or soda water.

Whale Bottle and Whale Bottle Aya-Murasaki White Kōji, on the other hand, are robust yet gentle. They are brewed using white koji, Kogane Sengan and polyphenol-rich Aya Murasaki sweet potatoes, and distilled under normal pressure. They are known for their rich potato aroma and smoothness. They are brewed using Jyukaku hot spring water from the local Tarumi Onsen and are best enjoyed lukewarm or with hot water.

Taikai Shuzo is also attracting attention in the global market. In 2004, the brewery held its first overseas tasting event in New York, and in 2012 it had a shochu booth at an event in Paris. Meanwhile, shochu in general is becoming better known overseas, and is highly-regarded by spirits experts. Carefully brewed in Kagoshima, Taikai Shuzo’s shochu is now delighting discerning drinkers around the world!

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