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How We Make Kokuto Shochu


the Rice

We first steam the rice in an automated machine called a drum, otherwise known as a seikiku-ki (meaning rice koji maker)


Once ready, the rice is inoculated with koji spores to promote the growth of koji-kin—a form of mold—and sits in the drum under strict temperature control for about 24 hours.


We use white koji to produce most of our products. 

Making the Koji

After a day spent in the drum, the koji (rice koji) is transferred to a traditional sankaku-dana bed, where it will remain for another 24 hours to further promote the growth of koji-kin.

Here, the majority of work is done by hand to integrate people into the process; in turn, the manual labor provides the koji with characteristics that can only be acquired through human touch.   


First Mash

After two days of preparation in the drum and sankaku-dana, the koji is transferred to our earthen pots for first-stage mashing.

The first mash, known as ichiji moromi, comprises koji, yeast, and water and ferments in the pots for approximately five days. 

Melting the Kokuto


Before adding the kokuto sugar to the mash, the solid blocks are melted into a thick syrup and cooled.  


Second Mash


After the kokuto sugar has cooled subsequent to melting, it is transferred to second-stage mashing tanks with the ichiji moromi (the first mash comprising of koji, yeast, and water).


The combined mix now forms the second mash—or niji moromi as it is called in Japanese—and sits in the tanks to ferment for approximately two weeks. 

After fermentation has run its course, the mash exhibits an ABV of about 15%.


After three weeks of fermenting, the mash is now ready to be distilled and transferred to the still for distillation.

We use an atmospheric, single-distillation pot still to conduct our work—a device that delivers a spirit brimming with innate goodness derived from the key ingredients (namely, kokuto sugar, koji, and yeast). 



After distilling our shochu, the distillate is sent to a prescribed holding vessel for aging. We use both tanks and barrels to age our products at the distillery. 

Enamel tanks allow the liquor to mellow and smooth over time, removing harshness and bite present post distillation. Kokuto shochu aged in tanks is what one may consider traditional in terms of flavor.

​Barrels add an entirely new dynamic to kokuto shochu, which inherits the complexity, spice, and sweet vanillas found in the wood. The product is on par with fine rums and whiskeys but offers particular uniqueness and character unfound elsewhere. 


Once our liquor has spent its prescribed time aging in a tank or barrel, it is prepared for bottling.


This is where our product is blended with water to achieve the right ABV for bottling—a process known as chogo.

It is now ready to be bottled and packaged for the market.

We hope to see you there.





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*The legal drinking age in Japan is 20 years. ​*Drink driving is illegal.
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