Kedoin Jouryuujo (株式会社祁答院蒸溜所)
Kedoin Jouryuujo is a distillery. The distillery in Satsumasendai, Kagoshima, makes the sweet potato shochu Nokaido and Aoshio. Its shochu is made with handmade koji, wooden-vat brewing, wooden-barrel distillation and cave aging. It was founded in 1902.
What kind of distillery is Kedoin Jouryuujo?
The shochu-making began in the Aose district of Shimokoshiki island in Koshiki, as a member of a cooperative. Because of issues with lees disposal, wastewater and raw material supply, production moved in 2007 to Imuta in Satsumasendai on mainland Kagoshima, when the business was incorporated and its license transferred. After the move the distillery introduced wooden-vat brewing and wooden-barrel stills, and it now combines handmade koji with cave aging.
- Ingredients
- The listed ingredients are sweet potato and rice koji.
- Style
- The mash is brewed in a wooden vat about 164 cm across and 223 cm high. The wooden-barrel still distills slowly at low pressure.
- Master brewer
- Koji is raised in a wooden koji room.
Can you visit Kedoin Jouryuujo?
- Tours
Brewery tours are free and usually need no booking.
- ShopOffered
- Tasting & food
The tasting and sales shop is open from 9:00 to 17:00.
Hours and booking rules change, so check before you go. Official website
Other brewery tours in Kagoshima
Compiled with AI from public pages, mainly the brewery’s own site (not yet checked by the brewery)Sources: imoshochu.com