Akarui Nōson” by Kirishima Town Distillery
The San Francisco World Spirits Competition (SFWSC) is one of the world’s largest and most respected spirits competitions, where dozens of professional judges conduct blind tastings and score entries each year. In 2018, the Double Gold—awarded only by unanimous gold ratings from the panel—was granted to “Akarui Nōson,” a traditional imo (sweet potato) shochu crafted by Kirishima Town Distillery in Kagoshima Prefecture.
Founded in 1911 at the southern foothills of the Kirishima mountain range, the distillery carries over a century of history. The surrounding landscape reflects its agricultural roots, with sweet potato fields stretching across Kagoshima’s dark volcanic ash soil, the region known as the Shirasu Plateau. The distillery’s guiding principle remains rooted in this terroir: exceptional shochu begins with exceptional soil.
A Philosophy That Begins with the Earth
The foundation of this spirit rests on Koganesengan sweet potatoes grown in Kagoshima, a variety favored for its optimal balance of starch and natural sweetness. At the distillery, these potatoes form the core of the spirit, prepared together with rice kōji during fermentation.
Both black kōji and white kōji are used in the process. Black kōji is the traditional kōji of Satsuma shochu, known for creating deep richness and a lingering finish with weight and character. White kōji, derived from black kōji strains, produces a cleaner and more refined profile. The balance between the two often reflects a distillery’s overarching philosophy. “Akarui Nōson” uses both to draw out not only the natural sweetness of the sweet potatoes, but also an earthy structure reminiscent of the soil itself.
The brewing water comes from underground springs fed by the Kirishima mountain range. Rich in minerals derived from volcanic rock, the water nonetheless feels soft on the palate. The same source water is used throughout both fermentation and dilution before bottling.
What Earthenware Pots and Atmospheric Distillation Preserve
Fermentation takes place in unglazed earthenware pots buried underground. Unlike stainless steel tanks, these traditional vessels naturally buffer temperature fluctuations. Microbial activity proceeds more gently, allowing fermentation to develop slowly over time.
Distillation occurs under atmospheric pressure. While vacuum distillation yields a lighter profile, the traditional atmospheric method draws out the deeper aromatic compounds inherent to the ingredients. The sweetness of the sweet potatoes, the roasted nuances of the kōji, and the subtle richness of natural oils remain layered within the resulting spirit.
While preserving century-old practices, the distillery embraces modern quality assurance, holding ISO 9001 certification. This quiet coexistence of heritage rooted in the earth and contemporary precision defines their craft.
The Meaning Behind the Name “Akarui Nōson”
The name “Akarui Nōson”—meaning “Bright Rural Village”—is a direct reflection of the distillery’s ethos. As a partner of the “Most Beautiful Villages in Japan” association, they actively support the preservation of rural landscapes. To them, the land, the people cultivating it, and the resulting spirit are inseparable.
The Double Gold at the 2018 SFWSC served as international recognition of this philosophy. In a blind tasting against global spirits, the character cultivated by Kirishima’s soil, water, and earthenware resonated with the panel.
Spring water from the Kirishima mountains, Koganesengan sweet potatoes from the Shirasu Plateau, buried earthenware pots, and the expressive character of atmospheric distillation—today, even at a dining table in Bangkok, the layered history of these elements can be quietly explored in a single glass of authentic imo shochu. (Mr. Bacchus)
This article is intended solely to explore the distillation techniques and cultural heritage of Kirishimacho Distillery Co., Ltd. and the Akarui Noson brand, and does not aim to promote or encourage the consumption of alcohol. / บทความนี้จัดทำขึ้นเพื่อนำเสนอข้อมูลเกี่ยวกับเทคนิคการกลั่นและมรดกทางวัฒนธรรมของ Kirishimacho Distillery Co., Ltd. และแบรนด์ Akarui Noson เท่านั้น มิได้มีเจตนาเพื่อส่งเสริมหรือโฆษณาเครื่องดื่มแอลกอฮอล์ สำหรับผู้มีอายุ 20 ปีขึ้นไป โปรดดื่มอย่างรับผิดชอบ