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Tanoshii Osake Explains the Craft and Scarcity Behind Mori Izo
Tanoshii Osake published an editorial overview of Mori Izo on September 2, 2026, and updated it on September 10. The feature traces the Kagoshima imo shochu’s history, traditional production methods, limited output and product range.
A Small Kagoshima Distillery
Mori Izo Shuzo was founded in Tarumizu, Kagoshima Prefecture, in 1885. The article describes a compact wooden brewery where resident microorganisms remain part of the production environment and where the company continues to focus on a single brand. Annual output is presented as the equivalent of approximately 150,000 1.8-litre bottles.
Kame-tsubo Fermentation and Maturation
The brewery maintains kame-tsubo fermentation, using earthenware jars set into the ground to help moderate temperature during fermentation. The article also notes the use of sweet potatoes sourced from contract growers in Kagoshima and a maturation period of about six months for the standard expression. Longer-aged versions include Gokujo Mori Izo, matured for more than three years, and Rakusuikishu, matured for more than ten years.
Why Mori Izo Became Hard to Find
Mori Izo was launched in 1988. According to the feature, wider public recognition followed in the 1990s, while demand came to exceed the output possible under the brewery’s small-scale methods. The name is often grouped with Mao and Murao under the collective term “3M,” referring to three sought-after Kagoshima shochu brands.
What the Feature Covers
Tanoshii Osake also outlines Mori Izo’s product range and the official or authorised sales channels described at the time of publication. As prices, availability and application periods may change, current details should be confirmed directly with the relevant producer or retailer.
