Scroll
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.
Latest news
The latest news from official Facebook page.
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
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.
WHAT IS THE BEST WAY TO DRINK DAIYAME?
1-Taste the real thing
Enjoy the superb uniqueness and deep appeal of genuine DAIYAME 40. Experience its aromatic scent and sharp yet complex flavour for yourself.
Neat
Enjoy the original aroma and flavour of DAIYAME 40.
- 1．
- Pour room-temperature DAIYAME 40 into a glass.
- 2．
- Enjoy the aroma as it wafts to your nose.
- 3．
- Sip just a little and hold it, feeling the taste throughout your mouth.
- 4．
- Experience how smooth it goes down – and enjoy the aftertaste.
- Aroma:
- Fresh notes such as strong lychee, rose, grapefruit, peach
- Flavour:
- Dry and sharp, fruity and concentrated
Twice up
Here you can further your quest to learn more about DAIYAME 40’s many qualities.
- 1．
- Pour DAIYAME 40 into a glass.
- 2．
- Mix it with room-temperature water (1:1), and lightly swirl it to mix.
- 3．
- Enjoy the aroma as it wafts to your nose.
- 4．
- Enjoy the taste throughout your mouth.
- 5．
- Swallow and enjoy the aftertaste.
- Aroma:
- Sweet bouquet reminiscent of honey and vanilla, with a hidden bittersweet aroma, reminiscent of yogurt and cheese
- Flavour:
- A pleasant taste with a slight bitter, sharp flavour
2-How to drink DAIYAME in 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.
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
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
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
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.
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.
HANDLING
Business Partner Information
To purchase DAIYAME 40, please inquire with the list of importers and sales agents by country below.
Comment by Mme. Paz LEVINSON Cheffe Sommeliere Executif Groupe Pic