Distillery in Kagoshima reaches its crowdfunding target for taro shochu in one day

PUBLISHED Sep 7, 2021

Honkaku Satoimo Shochu - Shinpu

On August 24, the Nikka Whisky Satsuma Tsukasa Distillery in Aira, Kagoshima City, launched a project on the crowdfunding site Makuake to gain support for its satoimo shochu, reaching its target of 500,000 yen within the same day.

The shochu distillery was founded in 1936 as Aii Shuzo. Today, it is known as the Nikka Whisky Satsuma Tsukasa Distillery and produces shochu using traditional methods as well as spirit-making techniques and blending methods. The satoimo shochu Shinpu is the distillery’s first shochu made from satoimo (Japanese taro root). It uses the mother tubers of taro, which are edible but usually thrown away as they are “too big to distribute and too hard to process.” In response to local taro growers’ wish to effectively use all the parts, the distillery decided to produce the shochu, which turned into a limited-production project on the website.

“In addition to its unique aroma, Shinpu is characterized by its gentle sweetness and clean aftertaste,” said Inoue Hirohiko, the factory manager. He described that the shochu has a warm richness and natural sweetness like potatoes, and when having it with soda, it goes well with potato chips.

The target amount was reached within 11 hours after the project launched. “We received more support from people than we expected, and we were able to reach the target on the first day,” Inoue said. “We have also received many comments of support and well-wishes. All of our members are happy to have undertaken this project. We will continue to put our heart and soul into it so that we can live up to their expectations.

The price is 2,500 yen per bottle (720ml) and will be available until October 25.

  • The shochu making process using mother tubers of taro

  • The modified conveyor belt for the use of mother tubers

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