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Satsuma ShochuKinzangura

Satsuma Shochu

Wake-up, Gold.

This is the one and only Honkaku Imo Shochu made from Kagoshima-grown sweet potatoes called ‘Koganesengan’. Its manufacturing method is unique for the following reason: the fermentation using ‘Ogon koji mold’, which had disappeared and was brought back thanks to the unique environment of the mine roadway. You can enjoy the rich aroma, deep and mellow taste, and the afterglow of the taste.
Satsuma Shochu Kinzangura Special site (Japanese)

Category Imo (sweet potatoes)
Raw ingredients Sweet potatoes produced in Kagoshima Prefecture / rice koji(domestically grown rice)
Koji mold Ogon koji mold
(Alcohol by volume)


Aging brings about quality flavor and aroma

Aging brings about quality flavor and aroma

The traditional method in the Edo era (17th to 19th century) is brought back to use.
Honkaku Imo Shochu made by the Donburi method*
*traditional method: put all ingredients (koji mold, raw materials, yeast and water) in a jar and store to ferment for about 12 days and distill the fermented mash)

This Honkaku Imo Shochu is made after fermenting Kagoshima-grown sweet potatoes using special ‘Ogon koji mold’, which have been revived in Kinzangura Shochu Distillery.
It is stored and aged in an old gold mine after careful craftsmanship with the traditional manufacturing Donburi method and helmet kettle distillation.
Please enjoy the refreshing feeling of this historically situated Shochu enhanced by the taste of the true sweetness of sweet potatoes.

Category Imo (sweet potatoes)
Raw ingredients Sweet potatoes produced in Kagoshima Prefecture / rice koji (domestically grown rice)
Koji mold Ogon koji mold
(Alcohol by volume)
Return to the origin of Japan’s Shochu making at this gold mine, which dates back 350 years.
Kushikino Kinzan (gold mine) is believed to have supported Satsuma’s prosperity and to have played a part in the Meiji Restoration. The reason this point is made is because the mine began producing gold early in the Edo period. Kinzangura is exploring new possibilities for Honkaku Shochu. Kinzangura is the one and only distillery in the world that has a fermentation house and storage house deep inside a mine roadway.
The Donburi method dates back beyond the Meiji period
Female master distillers are the core craftsmen at Kinzangura. They have revived the Donburi method, which is believed to have been the origin of homemade Shochu. In ancient times, water, koji mold and steamed sweet potatoes were placed in a jar and fermented in a single step. Today, we use only sweet potatoes grown in Kagoshima Prefecture and rice koji made with an Ogon koji mold.
Classic helmet kettle distillation method
The helmet kettle distillation—heating Shochu moromi fermenting mash directly with fire—was the main method before the modern steam heating method was introduced in the Meiji period. The helmet kettle distillation process involves a helmet-shaped cooling pot placed over the steaming vat so that unrefined Shochu drips down into a container. The method makes thoroughgoing distillation possible.
Storage and aging service in the mine roadway
If you take a tour around Kinzangura and buy a bottle of Shochu that we call “Aging brings about quality flavor and aroma”, you can store it in the mine roadway of Kinzangura for up to five years. At your request, we can extend the period at a charge to allow it to age further. Since the label has space for a message, it would be a nice present for yourself since you will open it in the future, or it might be enjoyable as an anniversary gift. Please look forward to the day when your Shochu has aged for your commemorative days.

Japanese Sake made in Satsuma

Sake Sasshyu Masamune

Sake Sasshyu Masamune
Sake made without added alcohol or sugar / Ginjo sake with no added alcohol

Sake brewed in Satsuma by experienced master distillers trained at a distinguished sake brewery

Underground water from nearby Mt. Kanmuridake is used.
Please enjoy the rich aroma of rice and
a full yet clear taste
It tastes better when served cold.

Category Sake
Raw ingredients Rice (domestically produced) / rice koji (from domestically produced rice)
(Alcohol by volume)
Rice-polishing ratio (RPR) Junmaishu (sake made without added alcohol or sugar): RPR 70%
Junmaiginjoshu (sake made without added alcohol or sugar): RPR 60%
About sake brewery
The only sake brewed in Satsuma
For the evolution of Honkaku Shochu
This is where the value of sake in Satsuma lies

Satsuma is home to Honkaku Imo Shochu, but no sake had been produced here for over 40 years.
Due to the warm climate in Kagoshima, it was difficult to maintain the strict temperature control which is required to consistently supply tasty sake.
Thanks to the efforts made day in and day out by each Shochu distiller, we can supply tasty Honkaku Imo Shochu nationwide.

The question is whether or not Honkaku Imo Shochu as it is today is perfect, or if there is room for improvement.
Our answer is Satsuma Kinzangura, where the only sake in Satsuma is produced. We are pushing the boundaries of what is possible “now”.

Our master distillers have obtained know-how, skills and findings from their training at a distinguished sake brewery, and they use them to improve the Shochu making process further.
They also produce high quality Satsuma sake.
Please do not miss the opportunity to taste it.