Kagoshima may be famous as Japan's "Shochu Empire," but few people realize that it actually has more whiskey distilling licenses than anywhere else in the country. Kagoshima's whiskey possesses a tropical edge shaped by the southern climate, and shares techniques with shochu production. That's why more and more local breweries are venturing into the whiskey field.
The Distillery That Built Kagoshima’s Whisky Legacy
Picture nearly 2,000 casks lined up in perfect rows – this is the Mars Tsunuki Distillery in Minamisatsuma, run by Hombo Shuzo. Here, whiskey is produced throughout the year without interruption.
Malt, mostly imported from Europe, is crushed and mixed with purified water to produce the wort. Yeast is then added, which begins fermentation, which lasts for a full 96 hours. “Those four days are where the magic happens – it’s how we bring out layers of aroma and flavor,” says master distiller Tatsuro Kusano.
⬆ Mars Tsunuki Distillery (Minamisatsuma, Kagoshima)
Distillation is the core of whiskey making. Tsunuki uses uniquely shaped pot stills to refine the mash, creating a new spirit that is aged in barrels for at least three years. Cusano explains, "Each cask has its own peak, so timing is everything. We have to match the right whiskey with the right barrel at the right time."
Kagoshima's whiskey story began with Hombo Shuzo, who obtained Japan's first whiskey license in 1949. Company president Kazuto Hombo recalls, "We saw a change in the market – not only sake, but also Western spirits were on the rise. So we decided to leave the whiskey."
Production later moved to Yamanashi and Nagano, and whiskey-making in Kagoshima ceased in 1984. It wasn't until 2016, with the opening of the Tsunami Distillery, that the region's whiskey revival really began.
“Kagoshima Whisky Is Bold and Full of Flavor”
So what makes Kagoshima's whiskey stand out? Bar owner Noriyuki Kohara, who knows the local scene inside out, explains:
"The southern climate speeds up maturation. The whiskey develops a strong personality, shaped by the warmth of the region. Even young spirits taste rich and layered – this is the signature of Kagoshima."
Tsunuki's whiskey is often described as "fruity and aromatic", with a flavor that reminds drinkers of tropical fruit.
⬆ Kazuto Hombo, President of Hombo Shuzo
Whisky Demand Surges — Shochu and Whisky Share Distilling Roots
Many shochu producers in Kagoshima are now venturing into whiskey. For example, Tenstar Distillery in Osaki received its license in 2022 and launched its whiskey project at the Hishida site.
“We've mastered shochu, but whiskey is a whole new challenge,” admits head of production Masaru Nakahara.
In 2014, Kagoshima had only one whiskey license. By 2019, this number increased to seven. By 2023, it will reach 13, the highest in Japan.
This is due to the rapidly increasing demand. Whiskey shipments had been declining since the late 1980s, but thanks to TV dramas and even golf culture, sales began to rise again in 2007.
The second reason is the overlap with shochu-making. Kohara says, "Shochu brewers already know fermentation and distillation inside out. It's natural for them to branch out into whiskey. I've heard many people say they want to take Kagoshima whiskey to the global level." In fact, TenStar uses some of the same images for both spirits. “These stills can switch between whiskey and shochu production,” explains Nakahara.
Kagoshima Whisky — Ready for the World Stage
Tenstar's first whiskey will hit the market in late 2026. "We'll only know in three years how people respond. It's exciting but also nerve-wracking," Nakahara admits.
Kohara looks ahead: "As each distillery develops its own style, Kagoshima may one day rival Scotland's Islay as a world-famous whiskey region. The potential is huge."
Kagoshima, once known only for shochu, is now home to a growing whiskey movement. Each distillery brings its own character, and together they are shaping a future that is worth seeing.
