Shochu, a distilled Japanese spirit, is deeply woven into Kagoshima’s culture, and the prefecture is the undisputed heartland of imo-jōchū — shochu made from sweet potato (satsumaimo), the region’s signature crop. Unlike clear, neutral vodka, imo shochu has a distinctive, richly aromatic and earthy character with a hint of natural sweetness, and comes in a huge variety of styles from countless local distilleries, each with its own flavour. Kagoshima has hundreds of shochu makers, and many traditional distilleries (especially around Kirishima and Makurazaki) welcome visitors for tours explaining the sweet-potato brewing process, followed by tastings. Locals typically drink it ‘oyuwari’ (mixed with hot water) to release its aroma, or on the rocks or with cold water. Trying imo shochu — ideally at a distillery or paired with local kurobuta and seafood — is an essential taste of Kagoshima’s proud drinking culture.
🗓️ At a Glance
| Location | Kirishima, Makurazaki & across Kagoshima |
| Hours | Distillery tours by booking |
| Admission | Tour/tasting fees vary |
| Time needed | 1–1.5 hours (tour) |
| Best time | Year-round |
What to Experience
- Earthy, aromatic imo (sweet potato) shochu.
- Traditional distillery tours of the brewing process.
- Tastings across a huge range of local styles.
- Drinking it ‘oyuwari’ (with hot water), the local way.
Combine Your Visit
- Combine with kurobuta pork to pair.
- Pair with the Kirishima mountains & onsen .
- Read our Kagoshima overview .
Getting There
- By car: distilleries around Kirishima and Makurazaki.
- By booking: arrange a distillery tour and tasting.
Tips
Book a distillery tour (many are around Kirishima and Makurazaki) to see the sweet-potato process and taste the range, and try drinking imo shochu ‘oyuwari’ — mixed with hot water — the local way to bring out its aroma. Pair it with kurobuta pork or local seafood, and buy a bottle of a distillery you like as a souvenir.
