Ureshino Shochu Distillery

Little knownBarely documented in English. This is the kind of place the site exists for.

调查与撰写 Hinato

shochudistillerysweet potatoUreshinospirits

佐贺县 · Ureshino

33.0990°N, 130.0000°E

Ureshino City and its surrounding hills have been producing imo-jochu (sweet potato shochu) since the Edo period, using locally grown sweet potatoes and the onsen spring water mineral profile — which gives the distillate an unusually clean finish. A handful of small traditional pot-still distilleries in the area can be visited by appointment, observing both traditional clay-pot fermentation and the copper alembic distillation that converts the rice-koji and sweet potato mash into clear spirit.

基本信息

营业时间

By appointment only: weekdays (Monday–Friday)

公休: Weekends and public holidays | August Obon | New Year period

门票

Free (includes tasting) | Bottles available for purchase: ¥2,500–4,500

最佳季节

October–February (active distillation season) for witnessing production

建议停留

45 minutes–1 hour

如何前往

交通信息

Ureshino City (distillery address provided on booking). Tours by advance reservation only (Japanese-language, interpretation available). 45-minute tour: free, includes tasting. Closed weekends.

独家私藏情报

**What to taste:** The flagship single-distillation 'genryu' (original flow) is the first-run spirit at full strength (37% ABV) before water dilution — available only at the distillery. Second fermentation 'koshu' (aged 3 years in clay jars) develops a complexity similar to cognac. Both available to purchase by the bottle (¥2,500–4,500). **Distillation season:** October–February is the primary distillation period — visiting during this window means witnessing active production. The smell of fermenting sweet potato mash (sweet, yeasty, earthy) fills the entire distillery building.

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