A “Hidden Cellar” in Ichikikushikino, Kagoshima? Our PR representative reports on a media tour uncovering the secrets of the authentic barley shochu “Kakushigura” as it celebrates its 30th anniversary! | Field Report

Hello, everyone!
I am Iijima from the Second Division of the SR Bureau, writing to you as the cold season continues to make us shiver.

On a sudden note, are you aware that Kagoshima Prefecture is known as a “Shochu Kingdom”?
In fact, as of January 2025, there are 109 shochu distilleries concentrated in Kagoshima Prefecture.

SUNNY SIDE UP organized a media tour inviting members of the press to Ichikikushikino City, Kagoshima Prefecture, to promote the appeal of “Kakushigura.” This authentic barley shochu, produced in Kagoshima, has been a favorite across generations for 30 years since its launch.

I had the opportunity to accompany this tour and learn the secrets behind the deliciousness of authentic barley shochu. I am excited to share its many charms with you! For shochu lovers, this is a must-read!

■ What is the meticulously crafted authentic barley shochu “Kakushigura”?

Kakushigura is an authentic barley shochu launched by Hamada Syuzou in 1994, with the brand purpose of “providing a luxurious and relaxing time.” Remarkably, it has won the Monde Selection Gold Award for 20 consecutive years, and cumulative brand shipments have exceeded 100 million bottles.

Some of you might find the name “Kakushigura” (Hidden Cellar) unique.
The barrel storage room at the Denzoin Distillery, where Kakushigura is produced, is never shown during regular factory tours. Therefore, it was named “Kakushigura” to signify a “hidden cellar.”

There are four major characteristics of Kakushigura.

First is the clear taste derived from the water of the Shirasu Plateau and two-row barley.
The soil of the “Shirasu Plateau,” composed of volcanic ejecta unique to southern Kyushu, is sandy and porous. This allows water to be filtered beautifully without stagnating, resulting in the emergence of exceptionally delicious soft water. Additionally, the raw material, two-row barley, has a high starch content and a good balance with other components such as protein, resulting in a clean taste with few impurities.

Second is the deep flavor achieved through barrel aging.
The base spirit, which has a bright and fruity flavor, is aged in barrels just like whisky. This process brings out an even richer aroma and depth, resulting in a shochu that glows with an amber hue.

Third is the rich, vanilla-like aroma.
As an authentic barley shochu with a profound flavor and a lingering vanilla-like scent, it can be enjoyed in various ways to suit your preference, including on the rocks or mixed with hot water.

Fourth is the continuously evolving Denzoin Distillery.
By utilizing the skills and knowledge of experienced master brewers while introducing the latest equipment, the distillery is able to produce shochu that keeps pace with the times. This allows for the dedicated production of high-quality, safe, and secure authentic shochu.

■ A special tour of the barrel storage room where “Kakushigura” is made!

On this occasion, we were given a special tour of the Denzoin Distillery, guided by Mr. Daichi Takezako, Deputy General Manager of the Production Division at Hamada Syuzou, and Mr. Eisaku Ozono, Manager of the Blending Room!

What is the secret to making delicious shochu?

As mentioned earlier regarding the “barrel aging” characteristic of Kakushigura, the Denzoin Distillery houses several barrel storage rooms.

We were granted special access to the interior, and the moment we entered, we were greeted by the intense aroma of barrels and alcohol!

Here, the base spirits are aged in a cool room using both new and old barrels.

“While authentic shochu can technically be consumed without aging, Kakushigura is defined by the choice to let it rest,” says Mr. Ozono, the blender.

Mr. Ozono is responsible for the maintenance, management, and creation of the base spirits as a blender.
His own senses are vital for bringing out the sophisticated color and aroma characteristic of Kakushigura. He makes a conscious effort to maintain his health and avoid stress daily. To keep his sense of smell sharp, he avoids eating garlic dishes, curry, or gyoza, except on his days off.

It was surprising to learn that personal self-care significantly impacts the shochu-making process!

Next, we were shown the Blending Room, where the base spirits taken from the barrel storage are blended.

The tables were covered with numerous samples for tasting! The concentration and aroma varied entirely depending on the barrel.

When asked about the rewards of being a blender, Mr. Ozono replied:
“Since each base spirit develops its own personality, the taste can differ even within the same barrel depending on the location. It is a challenge to craft them into the consistent Kakushigura quality. However, when I finally achieve something satisfying after much hard work, I feel a sense of relief and accomplishment.”

Behind the deliciousness of Kakushigura lies the passion of producers who take great pride in their work.
Mr. Ozono intends to continue his blending work with the motto: “Do not ask the person; ask the product.”

After the tour, we actually tasted Kakushigura.
Sipping it slowly, I could perceive a rich vanilla aroma and fruity flavors like melon and apple. It also possessed a robust body that left a strong aftertaste, making it very satisfying to drink!

Although I do not usually drink shochu often, this was very easy to drink due to its smooth, rounded, and sweet flavor without any harshness.

In the evening, we enjoyed pairing Kakushigura with a barbecue alongside the media representatives. Drinking Kakushigura while enjoying the delicious food and fresh air of Kagoshima was truly exquisite!

■ Denbeegura and Kinzangura: Open to the General Public

In addition to the Denzoin Distillery, Hamada Syuzou produces shochu at three locations, including “Denbeegura,” where shochu is made by hand, and “Kinzangura,” located on the site of the former Kushikino gold mine.

During the tour, we also visited “Denbeegura” and “Kinzangura,” which are open to the general public. Let me introduce them!

Founded in 1868 as a handmade shochu distillery, “Denbeegura” produces refined authentic shochu through the expert skills of its brewers.

The museum at Denbeegura displays tools, large barrels, and ceramic jars (kame) that were used for shochu production at the time of its founding.

Notably, the “wooden vat still,” which was the mainstream method for shochu production from the Edo period to the early Meiji period, is reportedly made once every five years by the only remaining craftsman in Japan today!

It is precisely because they utilize these traditional methods that they are able to produce such flavorful shochu.

Denbeegura offers guided tours by prior reservation. After the tour, visitors can experience tastings of shochu and liqueurs recommended by the brewers.

The shop at the distillery also sells Denbeegura products, so please visit if you are interested!

Denbeegura Website: https://www.hamadasyuzou.co.jp/denbee/

Next, we visited “Kinzangura,” which was established as a place to pass down the history and ancient culture of Japanese authentic shochu to future generations.

After boarding a mine train for an 8-minute ride covering approximately 700 meters, you arrive at the tunnels, which have a total length of 120 km and were excavated over more than 350 years.

A historical space unfolds as if you have traveled back in time, making you feel excited just by being there!

At Kinzangura, shochu is produced within the natural environment of the Kushikino Gold Mine, which once supported the prosperity of the Satsuma Domain. Currently, products such as “Satsuma Shochu Kinzangura” and “Satsuma Shochu Kinzangura RED” are made here.

The sight of 1,000-liter ceramic jars lined up deep into the tunnels was truly impressive!

Furthermore, visitors can purchase the “Fortune Comes with Aging” service, where shochu is stored in the cellar for up to five years and delivered on a special day. As it is a one-of-a-kind shochu, we also recommend writing a message on the label as a gift for someone special.

With the mine train experience and the opportunity to touch upon Satsuma culture, it is a spot that families with children can also enjoy. Why not come and visit?

Kinzangura Website: https://www.hamadasyuzou.co.jp/kinzan/

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