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Alcoholic drinks from Kagoshima and Miyazaki, southern Kyushu, Japan
Imo-jochu is a single-distilled Japanese spirit made from sweet potatoes. Steamed rice is grown with black or white koji mould, which makes enzymes and citric acid; koji, water and yeast ferment for about six days, then steamed sweet potato is added for a second mash of about nine days. The mash is distilled once in a pot still, which carries the potato's floral aroma into the spirit. Made in 6 steps over 15 days. The longest step, second mash with sweet potato and water, takes 9 days (Hamada Syuzou (Kagoshima shochu maker)). Aspergillus luchuensis and Saccharomyces cerevisiae shochu yeast do most of the fermenting.
| Main step | 9 daysReported[hamada] | Second mash with sweet potato and water |
|---|---|---|
| Temperature | 40 °C → 30 °CReported[hayashi2021] | Make rice koji with black or white koji mould |
| Sweet potatoes · For the Satsuma indication, only sweet potatoes harvested in Kagoshima prefecture (excluding Amami city and Oshima district)[nta-satsuma] |
| Koji · Made from rice, or from Kagoshima sweet potatoes, with black or white koji mould[nta-satsuma][hayashi2021] |
| Water · Collected in Kagoshima prefecture, for the Satsuma indication[nta-satsuma] |
| Shochu yeast (Saccharomyces cerevisiae)[hayashi2021] |
| Starter: koji/qu/mold-starter (black koji, Aspergillus luchuensis, or white koji, A. luchuensis mut. kawachii) with shochu yeast |
Total time across the recorded steps: 15 days
What changes: Koji mould spreads over the steamed rice and fills it with enzymes and citric acid
Output: acid koji.
Microbes at work in this step
the warmer early stage favours amylases; the cooler late stage favours citric acid
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Imo-jochu uses sweet potato as the main mash ingredient and is distilled only once, in a pot still, so the potato's terpenes reach the glass. Barley, rice and brown-sugar shochu follow the same two-mash method with a different main ingredient; awamori ferments rice koji in a single mash.
Methanol in sweet potato shochu comes from the potato's pectin, released by the koji mould's pectin methylesterases; researchers are testing koji strains that lack these enzymes to lower it. Black and white koji fungi, unlike some Aspergillus niger strains, do not make mycotoxins.
Every number is labelled with how it is known. How this atlas is made
Sweet potatoes came to Satsuma from Ryukyu in the 17th century and were named satsumaimo. A Portuguese captain who stayed in Ibusuki in 1546 wrote of a rice spirit, and a carpenter's note of 1559 at Kōriyama Hachiman shrine in Ōkuchi is the oldest written use of the word shochu. Kagoshima brewers took up black koji from Okinawa around 1910; before that, shochu koji was yellow Aspergillus oryzae. Shochu spread across Japan from about 1980.
