An Artisanal Masterpiece Handcrafted Since Its Inception

“Nakamura” is a premium sweet potato shochu, meticulously crafted through traditional hand-fermentation in bespoke earthenware jars. Produced by an esteemed distillery deeply committed to artisanal mastery, it unveils a profound depth of flavor that defines true luxury. Discover the allure behind this highly sought-after rarity, where demand consistently outpaces its limited production. (Updated: February 21, 2026)

The Legacy of Nakamura: An Esteemed Distillery Founded in 1888 Nakamura Shuzojo, the venerable distillery behind this masterpiece, was established in 1888 (Meiji 21). Nestled in the serene Kokubu Plain of Kirishima City, Kagoshima, the distillery preserves its heritage, crafting prestigious labels like “Nakamura,” “Gyokuro,” and “Kamesennin” entirely by hand, honoring techniques passed down through generations.

Until 2016, the revered Master Distiller (Toji), Kozo Kamidozono—one of the last of the legendary Ata Toji guild—guided the craft. Since 2017, his successor, Shinya Nakamura, has gracefully inherited this esteemed legacy. Both master and apprentice are bound by a singular philosophy: to offer an exquisitely crafted spirit that can be savored in moments of refined relaxation. Their vision is to elegantly elevate your evening indulgence—a tradition known in the Kagoshima dialect as “dareyame,” the ultimate relaxation at the day’s end. It is this unwavering devotion to their art that has garnered “Nakamura” its devoted following among connoisseurs.

The Secret to Its Exquisite Aroma: Meticulously Handcrafted Rice Koji “Nakamura” is a distinguished spirit born from an uncompromising dedication to artisanal perfection. Each batch is carefully fermented in bespoke traditional earthenware jars and slowly distilled in a classic stone cooling tank, preserving time-honored methods and heirloom tools.

At the core of this artistry is the koji-making process, the very soul of shochu production. Here, the koji is entirely handmade within a rare, stone-built koji room—an exclusive architectural treasure, one of only three remaining in Kyushu. The exceptionally smooth and refined flavor profile of their spirits stands as a testament to this devotion.

The pursuit of excellence extends to the selection of koji rice. To overcome the mineral deficiencies of Kagoshima’s volcanic soil, “Nakamura” exclusively utilizes premium Hinohikari rice from Kirishima, cultivated via a specialized mineral-enriching method known as “Calgen farming.” Through the intricate art of cultivating koji mold on every sticky grain of freshly harvested rice, the resulting spirit achieves a luxuriously mellow character, perfectly capturing the natural sweetness and botanical aroma of the sweet potatoes.

The Allure of “Nakamura”: An Elegant Palate with a Captivating, Lingering Finish As a sweet-style sweet potato shochu, “Nakamura” graces the palate with an exceptionally velvety mouthfeel. The delicate botanical aroma of sweet potatoes unfolds into a rich, voluminous flavor that elegantly coats the senses. Despite its standard 25% ABV, the alcohol integration is remarkably seamless and mild. Its signature hallmark is the profound, resonant finish—a direct gift of its traditional jar fermentation.

The versatility of “Nakamura” further elevates its appeal. It presents beautifully whether served on the rocks, neat, or delicately cut with water. Connoisseurs highly recommend enjoying it with hot water, a preparation that unlocks the sweet potato’s innate, luscious sweetness. Discovering your preferred serving style is an exquisite journey in itself.

Harmonizing carefully selected koji rice, pristine underground spring water from the Kirishima mountain range, and locally sourced Koganesengan sweet potatoes, “Nakamura” distills the very essence of Kagoshima into an ultra-premium spirit. Should you have the privilege of acquiring a bottle, we invite you to pause, unwind, and immerse yourself in your own luxurious “dareyame” evening.