Kyushu 2013: the Adventure Begins


I just arrived at Narita on JAL Flight #5 from JFK. I’ll have a brief layover in Tokyo before continuing on to Fukuoka, the largest city in Kyushu, the island where most shochu is made.

Last summer I spent 5 days in Kyushu and 5 more in Okinawa, trying more than 200 shochus and Awamori in a very short span of time. That was just a taste of what’s to come. I’m now headed to Kyushu for the prime imo shochu production season.

Over the next 3 weeks I’ll be visiting with distillers in Fukuoka, Kumamoto, Saga, Nagasaki, Miyazaki, and Kagoshima prefectures. I’ll visit the famous Kuma River Valley where 28 kome shochu distillers produce the best rice based spirits in the world. I’ll travel to Iki Island, the traditional home of mugi (barley) shochu where I’ll also get to try some of the best seafood Japan has to offer. I’ll spend a few days in the deep rural villages of Miyazaki Prefecture, where soba shochu is made – and home of some of the best sweet potato shochus available in the US.

Finally, I’ll spend my last week in Japan working as a shochu intern at Yamato Zakura Shuzo in rural Kagoshima. I visited this distillery last summer and fell in love with it. You will too.

I’m going to update daily on Kampai.US, tweet, instagram, and facebook this trip thanks to a pocket hotspot so please keep an eye here to see how all of this goes.


One Response to “Kyushu 2013: the Adventure Begins”
  1. Comradde PhysioProffe says:

    Awesome! Can’t wait to read your daily updates!

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