KAGOSHIMA — A group of aging master "shochu" brewers in Minamisatsuma, Kagoshima Prefecture, is eager to hand down techniques to younger generations.
The group, Kurose Toji, has been promoting high-quality brewing techniques for the distilled alcoholic beverage in Kyushu and Shikoku since before the war.
There used to be more than 100 master brewers, but their number is down to just over a dozen because of the unstable nature of the seasonable employment. The hard work required for the job has also discouraged many from pursuing the career.