By Rumi Yokoyama Published: 2016.04.07 (Last Updated: 2026.04.07)
Hamada Syuzou (Kagoshima Prefecture) is a long-established shochu distillery founded in 1868. Kotaro Hamada, who took over as the 6th generation President & CEO in 2025 at the age of 31, faced a “41-year gap in experience” compared to his father. Recognizing this, he chose a path of collective leadership, stating, “This is not a company I can handle all by myself,” and decided to unite the strengths of his employees. His goal is to create innovative shochu while preserving tradition. As the driving force behind this vision, he actively incorporates the ideas of younger staff members and continuously strives to build an environment where they can grow by taking on challenges without fear of failure.
Table of Contents
- From an Oil Shop to the Nation’s 4th Top-Selling Shochu Maker
- A Father Skilled at Reading People’s Hearts; Joining the Family Business Right After University
- Launching the Corporate Planning Department, Only to Face Harsh Feedback from Veterans
- Visiting Locations Nationwide to Interview Every Single Employee
- Surpassing My Father Someday with My Own Approach
From an Oil Shop to the Nation’s 4th Top-Selling Shochu Maker
The distillery is located in Ichiki-Kushikino City (formerly Ichiki, Kagoshima Prefecture), which once flourished as the first post town along the Satsuma Kaido Izumi-suji route and served as a bustling logistics hub. Hamada Syuzou originally started in this region as an oil shop selling rapeseed oil.
In 1868 (the first year of the Meiji era), the founder, Denbei Hamada, began full-scale shochu brewing and established the brewing business “Hamadaya,” the predecessor of Hamada Syuzou. In 1951 (Showa 26), the 4th generation head, Mitsuhiko, inherited the family business and incorporated it, officially renaming it Hamada Syuzou.
In 2018, during the era of the 5th generation head, Yuichiro (the current Chairman & CEO), the company released “DAIYAME,” an authentic sweet potato shochu featuring a distinct lychee-like aroma. Spreading rapidly via social media—even among people who previously didn’t enjoy shochu—it grew into one of the company’s flagship products within just a few years.
Hamada Syuzou ranked 4th nationwide in the 2024 Shochu Manufacturer Sales Rankings. While domestic shochu shipments overall continue to face a downward trend, the company’s sales are on an upward trajectory. Currently, they operate three distilleries in Ichiki-Kushikino City, where the headquarters is located, employing 270 people (as of July 1, 2025).
The flavor profile is characterized by a sweet, butter-like aroma intertwined with the crisp freshness of mint and the toasty richness of roasted nuts. Fine and persistent carbonation delivers a silky-smooth texture on the palate, imparting a beautifully structured, clean impression overall. The finish leads into a delicate bitterness grounded by gentle, well-balanced acidity, creating a deep and lingering aftertaste.
In terms of pairing, it harmonizes excellently with rich, flavorful ingredients such as sea urchin (uni), truffles, abalone, and lobster. It also complements seafood-based Italian dishes, spicy tomato sauces, and cream-based sauces. Furthermore, it pairs wonderfully with dishes that serve as substantial main courses.
To fully experience the delicate bubbles in their finest condition, it is highly recommended to consume the sake immediately after uncorking. The ideal serving temperature is 6°C (approx. 43°F), and the use of vintage champagne flutes or small white wine glasses is highly recommended. While it is exceptionally delicious and ready to drink at the time of purchase, cellaring it at low temperatures for 1 to 2 years allows the flavors to mature, offering a delightful evolution of deeper, more profound umami.
A Father Skilled at Reading People’s Hearts; Joining the Family Business Right After University
In October 2025, Kotaro—the eldest son of the 5th generation head and current Chairman Yuichiro—succeeded to the leadership of Hamada Syuzou as the 6th generation head. Growing up, his home was adjacent to the factory, so he spent his childhood in an environment where employees and business clients frequently came and went.
“I used to sit nearby and listen to the conversations when customers would have meals or drink shochu with my father. Shochu was always a natural extension of our daily lives.”
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