Kuma Shochu is a traditional Japanese distilled spirit from the Kuma region of Kumamoto Prefecture. It is made using high-quality rice and the clear, cold water supplied by the surrounding mountains. The fertile land nourished by the Kuma River, one of Japan’s three major rapid-flowing rivers, also supports the production of good-quality rice used in this regional spirit.
The history of shochu and its production methods in the region dates back to the Warring States period, when the technique is said to have been brought from the Asian continent to Hitoyoshi. Since then, the tradition has been passed down through generations.
Producers continue to protect the established methods and heritage of Kuma Shochu while also exploring new possibilities. The dedication of local craftspeople has helped refine the spirit over time, allowing the tradition to continue evolving.
Kuma Shochu is recognized as one of Japan’s leading examples of rice-based shochu. Like Champagne and Scotch whisky, it is known by a regional name associated with its place of origin, giving it a distinctive identity among the world’s celebrated spirits.
For visitors to the Hitoyoshi and Kuma area, Kuma Shochu offers an opportunity to discover a local drinking tradition shaped by mountain water, regional rice, and centuries of craftsmanship.