Future Prospects for
Kuma Shochu

Joraku Shuzo's main product is quality barrel-aged shochu. Mr. Yoshida says, "Our first priority is to raise recognition of barrel-aged shochu in the local community. The aroma of the wood is as good as that of whiskey' aroma; so we want more people to know the appeal of barrel-aged shochu. While the Kumamoto Sake Kanpai Exhibition aims to expand our recognition throughout the country including Tokyo and Osaka, the company is committed to gaining firm footholds in those areas."
 
Joraku Shuzo focuses on local fruit and vegetable production since Nishiki-town is one of Kumamoto's leading fruit-growing areas, producing strawberries, blueberries, peaches, pears, melons, and many other varieties available in quantity each season.
 
Joraku Shuzo makes fruit liqueurs by preserving these area fruits in shochu (distilled spirit). And Joraku Shuzo has gained popularity with these shochu especially among women. An eccentric variety is our yogurt liqueur's a Kuma shochu-based liqueur, which is made with yogurt that's also made in the Kuma region, where dairy farming is prominent. "The most common response is that 'it's so tasty,' but sometimes people say it tastes too good and they end up drinking too much!" says Yoshida, with a puzzled look on his face. "But I take this as a compliment," he adds with a smile. "It is important to know the proper amount of alcohol to drink, to just drink to the extent you can enjoy it - and to be careful not to 'drink too much' just because it tastes good or is fun."