Introducing kokushu museums around Japan.
Managed by Shirakane Shuzo (est. in 1869), the museum features information on the production process and history of shochu, interactive VR and distillation experiences, and an original label-making workshop. The building is registered as a Tangible Cultural Property.
Run by Denen Shuzo (est. in 1890), the museum displays aging pots that are still in use today and a visual guide to the various stages of aging shochu in casks. The building is a repurposed 240-year-old sake storehouse. A library area is also open to visitors.
Affiliated with Takahashi Shuzo (est. in 1900), the museum introduces the history and the culture of Kuma shochu. Exhibits include an outline of the production process, past TV commercials, and posters of Hakutake, their main brand.
A property of Kirishima Shuzo (est. in 1916), the museum embodies themes based on ‘viewing, learning, relaxing, and tasting’ as seen in the ‘Factory Garden.’ Both the shochu factory and the original company building are open to visitors.
Image Provided by Kirishima Shuzo Co., Ltd
Run by Genkai Shuzo, (est. in 1900), the museum has displays on the production process and 500-year history of the famous mugi (barley) shochu from Iki.
From the producer of Isanishiki, Okuchi Shuzo, the museum notably includes a replica of the wooden post featuring the oldest writing of the word “shochu” originally found in a nearby shrine. Other attractions include factory tours and video materials.
This theme park, run by a seed koji dealer, Kawauchi Genichiro Shouten (est. in 1931), provides tours of the shochu factory and offers an exhibition for visitors to learn about the history of koji.
From the producer of Satsuma Shiranami, Satsuma Shuzo (est. in 1936), this museum offers tours of the historic shochu distillery. Viewers can also enjoy a panoramic view of the city from the observation deck.
Run by the producer of Fukutsuru and Jagatara Oharu, Fukuda Shuzo (est. in 1688), this museum includes displays of historic tools used during visits from the Hirado feudal lord. Visitors can also take tours of the factory.
Owned by Hombo Shuzo (est. in 1872), visitors of this shochu storehouse can see their traditional shochu production technique using pots dating back to 1887. The surrounding area is designated as a UNESCO World Heritage Site.
This shop and cafe was renovated from the mansion of Tsunekichi Hombo, 2nd generation owner of Honbo Shuzo. While enjoying the traditional wooden architecture and the garden, visitors can try Hombo Shuzo’s shochu and whisky.
Run by Sanwa Shurui (est. in 1958), the producer of Iichiko, the distiller offers factory and storehouse tours. The distillery is surrounded by gardens and paths that provide visitors with beautiful, seasonal views.
From Amami Oshima Kaiun Shuzo, the producer of Lento, the factory allows visitors to experience “Onkyo Jukusei”, a method of playing classical music for their shochu while it ages. They also offer seasonal activities, such as sugarcane harvesting and juice tastings.
A commercial complex run by Unkai Shuzo, makers of ‘Soba Unkai’ and ‘Kobiki BLUE’. The facility features shochu and sake storehouses and a tourist center ‘Kuramoto Aya Shusen no Mori’ with souvenir stands and restaurants.
A storehouse run by Hamada Shuzo (est. in 1868), Hamada Shuzo Denbeegura features displays of historic shochu production methods using wooden pot stills. The museum area also displays old distillery tools.
Managed by Hamada Shuzo (est. in 1868), the storehouse introduces visitors to shochu production, preservation, and aging inside the 300-year old Kushikino Kinzan mine. Historical documents related to the mine are also on display.
This tourist-friendly facility of Chuko Shuzo (est. in 1949) features an introduction to the history of awamori, an aged sake storehouse, and a look at their process for making Ryukyu Gusuku-style earthenware pots.
Run by Masahiro Shuzo (est. in 1883), this museum introduces visitors to the history, brewing process, and different types of awamori. Various collections of historic and rare awamori are also on display.
The producer of Ryukyu Ohcho, Taragawa Shuzo (est. in 1948), offers a storehouse tour with a video screening of the awamori brewing process and a tour of their cave storehouse used for long-term aging.
Located on the second floor of the 200-year old brewery building, the museum at Kuncho Shuzo offers visitors great views of the beams of the building along with the exhibits.
The museum is dedicated to the Kinoshita Shuzo, which operated from 1868 until 1970. The “Sake Brewing Tools of Hizen Saga” at the museum are designated as Important Tangible Folk-Cultural Properties of Japan.