• SHARE

On the island of Kyushu, the center of production for Japan’s shōchū distilled liquor, long-established breweries have started to branch out into the Western spirits of absinthe and gin, making use of the rich variety of local fruits, herbs and other potential ingredients to produce carefully crafted drinks.

While honoring traditional production techniques, the challenge has been to adapt distilling equipment to reach the required level of purity for the alcohol and to select the right raw materials.

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.

SUBSCRIBE NOW

PHOTO GALLERY (CLICK TO ENLARGE)