Sakyū Nagaimo Shochu is a distinctive Japanese distilled spirit made from long yams grown in the sand-dune fields of Tottori Prefecture. It is produced by Umetsu Shuzō Brewery, founded in 1865 during the Edo period. The brewery is located in Hokuei, an area where sandy coastal farmland stretches inland from the Sea of Japan, supporting the cultivation of watermelons, turf grass, and long yams.
Water used in the brewing process comes from underground streams originating at Mount Daisen, providing a natural foundation for the brewery’s distinctive spirits.
The main ingredient in Sakyū Nagaimo Shochu is sand-dune nagaimo, a variety of long yam cultivated in the region’s sandy fields. Growing straight down into the loose sand, these yams develop into high-quality produce. Each yam is carefully dug from the ground before being used in the production process.
To preserve the ingredient’s natural umami and rich flavor, the shochu is left unfiltered. The result is a characterful spirit with a deep, savory taste and a subtle bitterness. Its complex flavor profile gives it a mature character that appeals to those who appreciate distinctive Japanese spirits.
Sakyū Nagaimo Shochu is available in two styles made using different distillation methods. Each has its own aroma, texture, and ideal way to enjoy it.
The vacuum-distilled version has a softer, gentler flavor profile. It is particularly suitable for enjoying on the rocks or diluted with water, allowing its distinctive character to be appreciated without overwhelming the palate.
The atmospheric-distilled version has a bolder, more individual character, with a fuller aroma and a more pronounced taste. It is recommended for those who enjoy a more robust shochu, especially when served with hot water.
For the atmospheric-distilled style, one recommended way to prepare a hot-water drink is to mix the shochu with water first and then warm the mixture. This method helps create a softer, smoother flavor, bringing out a gentler side of the spirit while retaining its rich character.
For travelers exploring the Kurayoshi and Misasa area, Sakyū Nagaimo Shochu offers a taste of Tottori’s distinctive agricultural landscape. Made from long yams grown in sandy soil and crafted by a brewery with a history dating back to 1865, this spirit reflects the close connection between local produce and traditional Japanese distilling. Comparing the two styles is a rewarding way to discover the variety and depth of shochu.