Featured in たのしいお酒.jp
“Nakamura” is a sweet potato shochu made using the traditional “handmade method” and earthenware pot fermentation. Crafted with great care and skill by a long-established distillery, it is often said to be of premium quality. Its popularity has grown so much that demand now exceeds supply. Let’s discover why it’s so well-loved.
A Distillery Founded in 1888 and the Birth of “Nakamura” Nakamura Distillery, located in the rice fields of the Kokubu Plain in Kirishima City, Kagoshima Prefecture, was founded in 1888. Since then, they have used pure, handcraft methods passed down through generations to produce all their shochu brands, including “Nakamura,” “Gyokuro,” and “Kame-Sennin.”
Until 2016, the toji (master brewer) at Nakamura Distillery was Mr. Takazo Kamidozono, the last remaining member of the Ata Toji, a skilled group that preserves traditional shochu-making methods. Since 2017, Mr. Shinya Nakamura has taken over as toji. Both mentor and apprentice share the same wish: “We hope people will enjoy this carefully made shochu in a relaxed way.” In Kagoshima, the evening drink is known as “Dareyame,” and they want their shochu to be the friendly companion for that moment.
Perhaps the warm feelings behind this shochu-making process are what appeal to those who enjoy “Nakamura” and other shochu from Nakamura Distillery.
The Secret Behind the Aroma and Flavor of “Nakamura”: Handcrafted Rice Koji “Nakamura” is a true handcrafted shochu. Each batch is fermented in earthenware pots of different shapes, then slowly distilled in a stone cooling tank—sticking to time-honored tools and methods. In particular, making the koji (a vital step in the brewing process) is done entirely by hand in one of only three stone koji rooms still in use in Kyushu. This careful dedication is what gives every shochu from this distillery its gentle flavor.
They are also particular about the rice used for the koji. Kagoshima’s volcanic soil is often lacking in minerals like calcium and magnesium, so the distillery uses locally grown “Hinohikari” rice produced with the “Karugen farming method,” which adds those missing nutrients. Each grain of newly harvested rice is carefully inoculated with koji mold, resulting in a mild, rounded taste that preserves the sweet potato’s natural aroma and sweetness.
The Refined Taste and Lingering Finish of “Nakamura” “Nakamura” is a sweet potato shochu with a smooth, mellow taste. Its pleasant aroma and rich sweetness fill your mouth, yet its 25% alcohol content does not feel overwhelming. Thanks to earthenware pot fermentation, it also offers a lasting finish, which is a key part of its charm.
Another highlight is its versatility. “Nakamura” can be enjoyed on the rocks, straight, or mixed with water. Locals especially recommend having it with hot water, a style that brings out the sweet potato’s natural sweetness. Exploring various ways of drinking it can be quite fun.
Besides the special koji rice, this premium sweet potato shochu brings together the best of Kagoshima, including pure underground water from the Kirishima mountain range and locally grown “Kogane Sengan” sweet potatoes. If you ever get the chance to pick up a bottle, treat yourself to a relaxed “Dareyame” moment and enjoy “Nakamura.”
