Future Prospects for
Kuma Shochu

Shochu becomes "koshu” (long-aged shochu) when it is matured for more than three years. Rokuchoshi Syuzou has focused on atmospherically distilled aged shochu since its establishment. There are three types of containers for aging: casks, earthenware pots, and tanks, and Rokuchoshi chooses to use tanks and casks. President Michito Ikebe, the fourth generation, took us to a room on the second floor of the distillery.
 
When the door opened, we were greeted by a spectacular sight: a row of wooden casks, no less than 300 in number, lined up neatly. It was a hot summer day, but inside the room it was cool and not humid. We also heard the sound of air conditioners and dehumidifiers. “The climate here is set to the same as that of Scotland, north of England," said Mr. Ikebe, the president, "Scotland is the home of whiskey." He believes that this environment is better for the aging of spirits. The longest shochu is kept here for more than 30 years, just waiting to be shipped. The ingredients, as well as the age of shochu are printed on the label. "Our ‘Hongin Rokuchoshi’ is 7 years old.  One thinks, what was I doing 7 years ago...?  Savoring Kuma shochu while looking back on the past is truly special."