When you think of alcohol in Japan, sake is likely the first beverage that pops into your mind. While sake, called nihonshu in Japanese, is undoubtedly iconic, Japan’s alcohol legacy extends far beyond this treasured drink—encompassing delicious Japanese distilled spirits and Western spirits, including shochu and whisky. In fact, the brewing techniques for sake, shochu, and awamori (an Okinawan liquor) are recognized as a UNESCO Intangible Cultural Heritage.
For a closer look into this lesser known side of Japan’s alcohol scene, let’s travel to Nansatsu, a region in southern Kagoshima Prefecture. Kagoshima is one of Japan’s southernmost prefectures, and Nansatsu, which translates to southern Satsuma, is located on the Satsuma Peninsula. “Satsuma,” a word that still pervades Kagoshima culture, refers to the former feudal domain that now makes up modern-day Kagoshima.
Covering four cities, Nansatsu is an exciting region, blessed with a warm climate, picturesque coastlines, lush nature, rejuvenating hot springs, fresh seafood, and of course, a thriving alcohol culture. Across Nansatsu’s numerous distilleries and eateries, you can not only sample its delicious beverages but also immerse yourself in the production processes and culture. Thanks to the region’s rich breadth of culinary options, you will also have no shortage of delicious food to pair with your spirit of choice.
Join us on an enriching adventure through Nansatsu’s shochu and whisky heritage!
Shochu
Shochu is one of Japan’s most popular types of liquor and is a representative beverage of Kagoshima. This Japanese distilled liquor is typically made from grains and vegetables, such as sweet potato, barley, rice, buckwheat, and even sugar cane, and has a wide range of flavors, depending on the base ingredient.
Shochu’s production began about 500 years ago in southern Japan. Before the advent of refrigeration, the region’s warm climate and mild winters made it an unsuitable place to brew nihonshu. So instead, people distilled shochu. Today, Kagoshima is home to 113 shochu distilleries, making it an ideal place for you to savor this unique Japanese spirit. Arguably, Japan’s most popular type of shochu is imo shochu, which is made from imo (sweet potatoes) and primarily produced in Kagoshima. Only imo shochu made with Kagoshima sweet potatoes and distilled and bottled in Kagoshima can earn the name Satsuma Shochu. The flavor depends on the brewery’s techniques, such as the manufacturing method, the variety of sweet potatoes used, and the selection of koji mold.
One of Kagoshima’s most famous distilleries is Meijigura, located in Makurazaki on the Satsuma Peninsula. Established during the Meiji period (1868–1912), Meijigura still follows traditional shochu-making techniques, allowing you to observe its relatively unchanged distillation cellar and tools. Meijigura offers factory tours and shochu tastings year-round, and from August to May—the production period—you can even witness the shochu-making process. Be sure to check out its Satsuma Shiranami, one of Japan’s most renowned imo-jochu brands.
For further insight into the shochu-making process, visit Touji no Sato Kasasa in Minamisatsuma. This museum preserves the history and traditional practices of the Kurose Toji, distillers from the village of Kurose that have long been regarded as masters of the craft. It aims to pass on the Kurose Toji’s culture and techniques to future generations. In addition to its shochu exhibition hall and traditional factory, the museum also offers tastings and has a shop that serves local, handmade shochu.
While you are in the area, be sure to stop by the Kasasa Art Museum, a facility overlooking Okiakime Island and the encircling blue sea, and Kurose Beach, a lush area that also affords breathtaking ocean views.
Japanese Whisky
Although whisky did not originate in Japan, Japanese whisky has a rich history that dates back to the 1920s. This distilled spirit is made from fermented grain, typically aged in wooden containers, and was first produced in Scotland and Ireland.
After Japan’s isolation period from 1603–1868, the country sought to expand its technological horizons, sending scientists, students, and engineers abroad to learn about the world’s advancements. In the early 1900s, Masataka Taketsuru traveled to Scotland to study the art of whisky making. During his travels, he worked at multiple Scottish distilleries and carefully recorded the process. Once Taketsuru returned to Japan, he began distilling his own whisky. Fast forward to the present day, and Japan is recognized as one of the best whisky producers in the world.
Kagoshima’s 500 years of distillation expertise makes it a perfect place to also produce high-quality whisky. In Nansatsu, you can try award-winning Japanese whiskies, as well as view the production processes.
Gain insight into the Japanese whisky scene at Honbo Shuzo Co., Ltd. Mars Tsunuki Distillery, one of the southernmost whisky distilleries on Japan’s main islands. Here, you can admire a whisky barrel warehouse, view production techniques, learn about the history of Honbo Shuzo, join whisky and shochu tastings, and visit a shop with original products, including the award-winning Single Malt Tsunuki 2025 Edition. Nearby, the former Honbo family guest house, built in 1933, offers a peaceful retreat where you can enjoy traditional Japanese aesthetics and a beautiful garden.
Join a shochu pairing course at Matsuya Ryokan
For a truly unforgettable culinary experience, book a shochu pairing course at Matsuya Ryokan, situated in Minamisatsuma. Opened in 1916, this traditional Japanese inn prides itself on heartfelt hospitality and flavorful cuisine prepared with local ingredients. The cozy guest rooms exude Japanese refinement, with tatami flooring, futon, shoji paper windows, and natural tones, making them excellent places to unwind and experience Japanese culture.
Minamisatsuma City is the birthplace of Shochu Toji, or master shochu distillers, including Ata Toji and the aforementioned Kurose Toji. So, why not enjoy a gourmet experience in one of Nansatsu’s premier shochu production areas?
Find out more: Ryokan inns in Nansatsu
Matsuya Ryokan’s present shochu and food pairing course* features eight dishes and seven beverages. The course starts at ¥12,000 and is part of an initiative led by the local tourism association. During the 2.5-hour dining experience, enjoy seven shochu tastings from Minamisatsuma’s seven shochu distilleries and dine on expertly paired dishes prepared with seasonal and local ingredients. The course also includes an explanation in Japanese or English about Minamisatsuma’s shochu and Shochu Toji. The informative experience brings your tastebuds on a delicious journey through both Minamisatsuma’s local cuisine and cherished shochu. You will not want to miss this opportunity if you are an alcohol enthusiast!
*Exclusive shochu and food pairing menu: Please note that this limited-time menu may not be available during your stay.
Alcohol pairings with Kagoshima’s gourmet delights
Kagoshima’s cuisine, also referred to as Satsuma cuisine, offers a delicious variety of dishes that pair wonderfully with its local shochu and whisky. Thanks to its varied topography, fertile volcanic soil, encircling oceans, and close proximity to Okinawa, Korea, and China, Kagoshima has a unique culinary culture featuring high-quality meat, seafood, fruits, and vegetables.
Three of Kagoshima’s top food specialties are its black pork (kurobuta), black beef (kuroushi), and black chicken (kuro satsuma-dori)—all of which are renowned for their umami-rich flavors. Enjoy black pork shabu shabu, a grilled black beef fillet, or black chicken torisashi, raw, seared chicken served with soy sauce and ginger, alongside the smooth aroma of shochu.
Another one of Kagoshima’s most popular dishes is satsumaage. This simple food primarily consists of fish paste, often made with bonito, mackerel, or sardines. The fishcake is then deep fried to a golden brown. You can enjoy it as it is or add it to heartier dishes, such as oden (a type of hot pot) and udon noodles.
On the topic of seafood, Kagoshima’s plentiful waters are home to a plethora of fish. Some must-eat catches are silver-stripe round herring (kibinago), flying fish (tobiuo), bonito (katsuo), sea bream (tai), yellowtail (buri), and freshwater eel (unagi). Apart from flying fish and freshwater eel, these fish are typically served raw as sashimi, allowing you to savor the exceedingly fresh flavors.
For an unforgettable meal, we recommend visiting Gojo Sushi in Makurazaki. This cozy restaurant—open from 6pm–9:30pm (LO 8:30pm), with lunch available through reservation—specializes in seafood, especially bonito. Its extensive menu includes grilled, fried, and à-la-carte sushi dishes. For a true taste of local life, try the “Fisherman’s lunch,” which achieved two consecutive victories in a local Kagoshima gourmet contest and was inducted into the Hall of Fame. The star of the dish is the fresh bonito, which is served over fluffy rice. Be sure to pair it with some local shochu for an elevated culinary experience.
Nansatsu: First-rate alcohol meets delectable dishes
With its extensive history of distilling shochu and whisky and vibrant food scene, Kagoshima’s Nansatsu region serves as an authentic, off-the-beaten-path destination where you can relish a delicious array of local specialties, while deepening your knowledge of its alcohol heritage.
Savor flavors unknown and discover your next favorite dish and beverage in Nansatsu!
