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Food & Drink

Yakushima Denshougura Distillery Tour

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Witnessing the techniques of traditional shochu making


Tour the Yakushima Denshougura Distillery to watch the traditional shochu distilling process that produces their original, rare shochu. Making great use of the nature-rich environment of Yakushima, the distillery has been producing their shochu with koji rice malt made by hand in their specialized koji rooms. Since the clay pots used for fermentation date back to 1887, the distillation capacity is not as large as others, but the quality is outstanding. Experience the special shochu-making techniques that differ from those used to brew Japanese rice wine to see the uniqueness.

When to go: All year




Hombo Shuzo (Automatic translation available) 


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