だいやめ DAIYAME

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Kagoshima to the world.
DAIYAME 40 is the
new must-have
cocktail ingredient
designed for bartenders,
mixologists, and
spirits lovers
around the world.

The first product in the series, DAIYAME 25 (25% ABV) was launched in September 2018 to celebrate the company’s 150th anniversary and under the concept of "Experience the distinctive aroma" with the aim of becoming the next generation of shochu.
The secret behind DAIYAME’s rich lychee aromas is Hamada Syuzou’s unique “Koujuku” method. Punchy notes of lychee reminiscent of wines from the Alsace region, the super versatile and multi-functional DAIYAME is highly regarded around the world.
From Japan, A Revolutionary New Cocktail Ingredient.

PRODUCT INFO

Honkaku Imo Shochu DAIYAME 40 has a 40% ABV to expand its potential as a cocktail ingredient. With its rich flavor profile, powerful, full lychee-like aroma, and long finish, it is sure to inspire creativity in bartenders and mixologists everywhere.

Product Name
DAIYAME 40
Category
Honkaku Imo shochu:
Japan’s single-distilled indigenous spirit, made with Satsuma-imo (sweet potato).
Alc.
40%
Vol.
700mL
Raw ingredients
Sweet potatoes
(produced in Kagoshima Prefecture),
rice koji
(domestically rice inoculated with black koji mould)
Flavour
Sharp, Light, Sweetness
Aroma
Lychee fragrance, Rose
Starting to export
from July 2021

Comment by Mme. Paz LEVINSON Cheffe Sommeliere Executif Groupe Pic

Colour is transparent, clear, no sediments, perfumed, cassis leaves, on the nose has aromas like lime, yellow grapefruit, lychee. Palate, dry, lovely high concentration, grapefruit zest, cassis leafs, tomatoes leafs, lime, lychee as well, very fruity, intense, long on the palate. This Shochu surprises with the fresh aromas of exotic fruit, herbs and cassis and tomatoe leafs.

About paring of DAIYAME40

DESIGN

The bottle shape is inspired by the classic rocks glass, and black is a representative colour of Kagoshima: the black armour that local heroic samurai Yoshihiro Shimazu wore into battle, kurojoka (black kettle) and the black koji used to make this shochu.

Kurojoka:Traditional Shochu server, and a Satsuma style cup

Black koji

The expression "golden ratio" refers to the ratio that humans innately find beautiful. In the design of DAIYAME 40, the cylindrical part of the bottle is made up of a ratio of 1:1.414 between the upper (plain) part and the lower (cut) part. This relationship is based on the Yamato ratio, an ancient Japanese ratio often used in architectural structures such as the Golden Hall and the five-story pagoda of Horyuji Temple.

We named the bottle silhouette “varnish cut”, expressing its polished and delicate cut.

ORIGIN OF
THE NAME

DAIYAME is a word in Kagoshima dialect for
“an evening drink that relaxes you after a long day”
DAIYAME refers to a traditional habit in which you enjoy an evening drink with family or friends to give thanks for the day that has ended and refresh yourself for the coming day.
Hamada Syuzou chose the word DAIYAME in the hope that through this shochu, which is easily available and can be enjoyed in a variety of drinking styles, they may share the wonderful, local cultural traditions with men and women of various ages around the world.

COCKTAILS

Distilling to a higher 40% ABV creates an even more powerful bouquet of DAIYAME’s intrinsic lychee aromas. With a bouquet of gorgeous, punchy lychee aromas, a firm structure and clean finish, DAIYAME provides the perfect flavour profile for creative cocktail making.

cocktail 01

Supreme Fizz

The base is an arrangement of the classic cocktail Ramos Gin Fizz.

40㎖
DAIYAME 40
10㎖
St Germain
30㎖
Egg White
22.5㎖
Fresh Cream
25㎖
Lemon Juice
15㎖
Eucalyptus Syrup
5㎖
Uberti Four Thieves Vinegar
3drops
Token whyte lavender bitters
60㎖
Soda
Glass
Collins Glass
Ice
Two pieces
Shake up everything except the soda and strain it through a strainer into a glass. Pour in the soda and serve.
cocktail 02

Café de Plage

Plage means beach in French.
Espresso martini arrangement.

40㎖
DAIYAME 40
1 piece
Chocolate tablet(ARHUACOS)
30㎖
Espresso(Kenya)
10㎖
Cacao ferment Syrup
Glass
Cocktail Glass
Ice
No ice
Cut the chocolate tablet into small pieces, put them in a freshly brewed espresso, mix well and melt. Add DAIYAME 40 and cacao ferment syrup and stir well with an electric frother. Shake well in a shaker, filter with a fine strainer and pour into a glass.
cocktail 03

Chest Martini

“Chesuto” is a word in Kagoshima dialect for “Let’s get psyched.” As a martini representing Kagoshima.

40㎖
DAIYAME 40
10㎖
Grey Goose
10㎖
Lillet Blanc
2㎖
Marienhof Rose
Glass
Martini Glass
Ice
No ice
Mix well in a tasting glass.
In a mixing glass filled with ice, pour in 5㎖ of DAIYAME 40, mix lightly and discard. Steer in a mixing glass and pour into a martini glass to finish.

BARTENDER SHUZO NAGUMO

Shuzo Nagumo
Founder for Mixology group and Spirits&Sharing.inc
Date of Birth :25th, November,1980
One of the best Japanese Mixologist who create totally new cocktails using sophisticated techniques and equipment.
Entering the bar industry at Bar X-Marks the spot, Ikebukuro in 1998.
Having experiences at various kinds of bar in Tokyo and went to U.K on July ,2006 for 1 year to prepare starting business. Working at Nobu London at Metropolitan Hotel and traveling around Europe to searching bar culture. Then returning to Japan on Aug 2007.After working at XEX Atago on Sep, 2007, performed a setup in XEX Tokyo
on Jan, 2007 as a head bartender, Established Spirits & Sharing , Inc. on Jan, 2009.

Learn more

ABOUT
THE DISTILLERY

Established in 1868, Hamada Syuzou is currently comprised of three production facilities: Denbee-gura, Denzouin-gura and Kinzan-gura each representing a pillar of the company’s shochu-production ethos: tradition, innovation, heritage, respectively.Among these Denzouin-gura formulated under strict FSSC 22000 quality control, we are constantly in search of new possibilities that lie ahead.

PROTECTING
THE ENVIRONMENT

At the main facility, Denzouingura, biogas from methane fermentation of the lees is used as fuel in the boilers and in fertilizer and live-stock feed. Furthermore, the company is cutting its energy emissions at a rate of 1% / year by switching to LED bulbs and from oil to LNG. They also installed a low-energy steaming equipment which consumes 40% less energy at the steaming stage than conventional apparatus.

THE TOPOGRAPHY AND
SHOCHU OF KAGOSHIMA

Located in the southern part of the island of Kyushu, Kagoshima is an archipelago of several islands with a climate ranging from temperate to subtropical and average temperatures of 19℃, the perfect topography for growing high quality agricultural products. The prefecture’s proximity to volcanoes means that half the land is covered in ash and pyroclastic plateaus such as the Shirasu Daichi which spans almost half of the prefecture. Water flowing through the plateau is naturally filtered by the ash providing some of the clearest water in Japan. Distilleries have been producing shochu here for over 500 years.

Received the “Satsuma Shochu” geographical indication from the WTO joining the likes of Scotch Whiskey and Bordeaux Wine. The geographical identification “Satsuma Shochu” designation on the label is allowed for those Honkaku Shochu that are completely sourced and produced in Satsuma (present day Kagoshima Prefecture). This means that all of the sweet potatoes and water must be from Kagoshima. Furthermore, they must be distilled in a pot still and bottled in Kagoshima prefecture.

Distilleries have been producing shochu here for over 500 years and received the “Satsuma Shochu” geographical indication from the WTO joining the likes of Scotch Whiskey and Bordeaux Wine.The geographical identification “Satsuma Shochu” designation on the label is allowed for those Honkaku Shochu that are completely sourced and produced in Satsuma (present day Kagoshima Prefecture). This means that all of the sweet potatoes and water must be from Kagoshima. Furthermore, they must be distilled in a pot still and bottled in Kagoshima prefecture.