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Alcoholic drinks from Amami Islands, Kagoshima, Japan
Kokuto shochu is a single-distilled spirit made from rice koji, water and kokuto, the unrefined black cane sugar of the southern islands. Koji, water and yeast ferment first, then the sugar, dissolved in hot water, is added for a second mash, which is distilled once in a pot still. Japanese tax rules allow kokuto with rice koji only within the Amami Islands. Made in 6 steps over 15 days. The longest step, second mash, takes 8 days (Okutsu K. 2023) and runs at 30 °C (Okutsu K. 2023). Aspergillus luchuensis mut. kawachii (white koji) in the rice koji and Saccharomyces cerevisiae shochu yeast (Kagoshima No. 5), about 2 × 10⁸ cells per mL at the end do most of the fermenting.
| Main step | 8 daysMeasured[alic2023] | Second mash |
|---|---|---|
| Temperature | 30 °CMeasured[alic2023] | Second mash |
| 120 g | Rice koji (white koji) · First mash[alic2023] |
| 120 mL | Water with shochu yeast (Kagoshima No. 5) · First mash[alic2023] |
| 200 g | Kokuto (black cane sugar) · Second mash; dissolved in the water by heating[alic2023] |
| 600 mL | Water · Second mash[alic2023] |
| Starter | koji (white koji, Aspergillus luchuensis mut. kawachii, or black koji) with shochu yeast |
Total time across the recorded steps: 15 days
What changes: Koji mould spreads over steamed rice and fills it with enzymes and citric acid
Output: rice koji, from indica or japonica rice.
Microbes at work in this step
Not documented for this step.
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
Kokuto shochu ferments dissolved black cane sugar instead of a starchy crop, but it must use rice koji. That rice koji, and the Amami-only rule, is what keeps it shochu rather than a cane-sugar spirit.
No safety limits specific to kokuto shochu were found. Japanese law caps pot-still (honkaku) shochu at 45 % alcohol.
Every number is labelled with how it is known. How this atlas is made
The Liquor Tax Act defines kokuto shochu as sugar, rice koji and water fermented and pot distilled. A tax-office interpretation adds that the sugar may be used only when the shochu is made within the jurisdiction of the Ōshima tax office in Kagoshima, and only together with rice koji, so in practice it is made only in the Amami Islands.
