SP2 Jougo Kokuto Shochu

Produced by Amami-Oshima Shuzo on Amami Island — part of the Amami archipelago in Kagoshima Prefecture, the only region in Japan legally permitted to distill shochu from cane sugar — Jougo is made from a base of 60% kokuto (unrefined black cane sugar, similar to muscovado) and 40% rice koji, using white koji and vacuum distillation. Aged roughly two years, it opens with a light, fruity, almost rum-like aroma, backed by notes of vanilla, mango, and papaya. On the palate, it's soft and light-bodied, with a gentle sweetness, savory undertones of steamed rice, a touch of lemon-lime brightness, and a faint earthy, mossy note that keeps it grounded rather than purely tropical. The finish is clean and smooth. Bottled at 24% ABV, it earned a Silver Medal at the 2013 Los Angeles International Spirits Competition, a Gold Prize at Monde Selection 2014, and two stars at iTQi 2014.

ABOUT KOKUTO SHOCHU & THE REGION
Kokuto shochu can, by law, only be produced in the Amami Islands, situated between Kagoshima Prefecture and Okinawa — a legacy of the islands' history as part of the old Ryukyu Kingdom before their annexation by the Satsuma Domain in the early 1600s. Roughly 28 distilleries across the islands make kokuto shochu today, drawing on the region's cane-sugar agriculture to create a spirit often described as Japan's answer to rum — though at roughly half the typical ABV, making it far more food-friendly and versatile. Traditionally enjoyed oyuwari-style (cut with hot water, similar to how sake is warmed), Jougo is equally at home neat, on the rocks, or mixed into rum-style cocktails.

STYLE KOKUTO (BROWN SUGAR) SHOCHU, OTSU-RUI (SINGLE DISTILLATION)
MAIN INGREDIENTS 60% KOKUTO (AMAMI OSHIMA BLACK SUGAR), 40% RICE KOJI (WHITE KOJI)
DISTILLATION SINGLE, VACUUM (REDUCED-PRESSURE) DISTILLATION
AGE APPROXIMATELY 2 YEARS
AWARDS SILVER, 2013 LA INTERNATIONAL SPIRITS COMPETITION; GOLD, MONDE SELECTION 2014; 2 STARS, ITQI 2014
PAIRING NOTES GRILLED AND FRIED DISHES, NIMONO (SIMMERED DISHES), MEAT