Tunnel Storage

Aroma and flavor brewed over time,

A special shochu found in the tunnel

The shochu that sleeps in the tunnel slowly ages with the help of nature.

In the cool silence, the rich aroma and deep flavor are brought out.

After the tour, you must try a special shochu at the shop.
Enjoy the flavor that will touch your soul while taking in the local atmosphere .

Enjoy free shochu tasting

We have a corner in the store where you can sample selected shochu. Please try the long-term aged shochu that has been aged in a tunnel cellar.

*Drinking is prohibited for those under 20 years of age.
*Drinking is prohibited for drivers and riders.
*Pregnant women should refrain from drinking alcohol.

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Long-term aging in natural "tunnel" storage. World-renowned barrel-aged shochu

Does shochu become tastier the longer it is aged?

Shochu is an alcoholic drink that matures over time. The aging process can range from short to long, but shochu that has been aged for a long time, especially in barrels, develops a richer flavor and aroma.

Shochu is delicious even when it is new

One of the attractions of authentic shochu is that it can be enjoyed as is, even in its fresh state. As a distilled alcoholic beverage, shochu has a high alcohol content and is characterized by a fresh, refreshing taste from an early stage. In particular, authentic shochu, which is loved as a drink with meals, is popular for its crisp taste when it is new.

It becomes more delicious when aged for a long period of time.

As shochu ages, it gains even more depth. The long-term aged shochu is characterized by its sweetness and mellowness, with a rich flavor that spreads softly in the mouth. In particular, aging in barrels adds a woody aroma and vanilla-like sweetness, deepening the layers of flavor.

Stages and changes in long-term aging

The long-term aging of shochu varies depending on the number of years. If it is aged for 1 to 3 years, it will have a slightly soft impression, but if it is aged for more than 5 years, the flavor will become richer. Shochu that has been aged for 10 years or more will have a complex aroma like aged wine, and its amber color will become richer. The more years it is aged, the deeper its depth becomes.

How to store shochu?

One of the factors that greatly influences the taste of shochu is the storage method. Different distilleries use various containers and environments for storage, which contribute to the unique characteristics of each shochu. In particular, barrel aging imparts a sweet and rich flavor to shochu, allowing it to mature over time, much like wine.

The unique characteristics of shochu due to differences in containers and storage facilities

Each distillery has its own method for storing shochu. Some are aged in jars, while others are matured in wooden barrels to enhance their flavor over time. The choice of containers and storage environment shapes the individuality of the shochu, creating a one-of-a-kind flavor.

Barrel storage brings out sweetness

Storing in casks results in a phenomenon known as the 'Angel's Share.' This refers to the alcohol that evaporates and is lost during aging, leading to the concentration of the remaining components, which further enhances the sweetness and depth of flavor. Over time, the unique sweetness and aroma imparted by the wooden barrels blend into the shochu.

Barrel-aged shochu matured in a natural storage the 'tunnel'

The natural tunnel storage facility provides an even more exceptional environment for aging shochu. The temperature and humidity inside the tunnel remain stable throughout the year, allowing the shochu to breathe and mature slowly. This natural process imparts a deep flavor to the shochu, resulting in a rich barrel-aged shochu that is unlike any other.

History of the tunnel

Construction of the Takachiho Line extension, intended to connect to Kumamoto Prefecture, was halted in 49 due to flooding in the tunnel on the Kumamoto side.

Although the tunnel was completed, trains never passed through it. However, since the temperature and humidity conditions inside were ideal for storing shochu, it was repurposed as a barrel storage facility in 2000 and reopened as the Takachiho Tourism and Products Center, known as 'Tonneru no Eki' (Tunnel Station), with the goal of revitalizing the local area.

Barrel-aged shochu is currently in the spotlight

Long-Aged Barley Shochu, Nijika

Kagura Shuzo Co., Ltd.
Long-Aged Barley Shochu, Himukano KUROUMA

Kagura Shuzo Co., Ltd.
Long-Aged Buckwheat Shochu, TENSHO

Kagura Shuzo Co., Ltd.

The secret behind the color of shochu

The color of shochu changes as it ages, and aging in barrels in particular has a major impact on the color.

Long-term aging in barrels deepens the amber color.

Shochu that has been aged for a long time in wooden barrels gradually releases components from the barrel, turning amber over time. This change in color allows you to visually appreciate the degree of shochu maturation; the deeper the amber color, the richer the flavor hidden within becomes.

Color intensity is limited by law

However, the color of shochu is subject to certain restrictions under the Liquor Tax Act. Even shochu that has a deep color due to long-term aging in barrels must be adjusted to prevent the color from becoming too dark.

Kagura Shuzo's barrel-aged shochu is praised worldwide

Kagura Shuzo's barrel-aged shochu is made using a unique method of long-term aging and tunnel storage. This special manufacturing method has led Kagura Shuzo's shochu to win numerous awards at competitions both in Japan and overseas, proving its high quality. When you take a sip of this world-renowned shochu, the aroma of the barrel and its rich flavor unfold, conveying the original charm of shochu to the fullest.

Message from Mr. Sato, the president of Kagura Shuzo

Kagura Shuzo Co., Ltd. was founded in 1954 in Takachiho, Miyazaki Prefecture, the birthplace of mythology. Since then, we have continuously strived to improve quality and create beloved products, with our corporate philosophy being 'to deliver excellent shochu to our customers'.

In 2009, we established a new factory in Saito City, a region famous for sweet potato cultivation, and discovered the pristine Saito Kiyomizu water in the Kiyomizu district, which is ideal for the distillery. The shochu produced in this rich environment, with carefully selected ingredients, a warm climate, and abundant sunshine, is loved and praised by shochu enthusiasts all over Japan.

Based on the extensive experience and technology we have cultivated over the years, we will continue to uphold an uncompromising and sincere attitude in making shochu, striving to produce delicious shochu that is both safe and trustworthy.

■ Length of the tunnel: 1,115 meters
■ Tunnel temperature: 17 degrees throughout the year
■ Humidity in the tunnel: 70% throughout the year
■ Number of storage barrels: Approximately 1,300 barrels (subject to change)

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