Shochu on the Rocks: The Japanese Spirit that Ages to the Beat!

Imagine a drink that dances while it ages. That’s precisely what happens at Nishihira Distillery. Instead of letting their shochu rest quietly in barrels, the distillers play music, from funky beats to pop tunes, to help it mature. The idea sounds wild, but this mix of science and rhythm is putting a fresh spin on one of Japan’s oldest spirits. Read on to discover the novel technique of aging shochu with music!

Conductors of Shochu: Nishihira Distillery

Shochu is Japan’s traditional distilled liquor, made from ingredients like barley, sweet potato, or rice. It’s smoother and lighter than whiskey, but has more kick than sake or Japanese rice wine. It also usually has an average alcohol content of 25%. A long history follows shochu, whose production is said to have begun around 500 years ago. However, it is a small distillery in the Amami Islands that decided to experiment with sound for the aging process–Nishihira Distillery! 

Established in 1927, this small, family-owned distillery has spent a century refining its craft. When the current president, Serena Nishihira, inherited the company from her father, she didn’t stop at following his steps. She sought ways to transform their products to attract a broader range of customers. 

For this endeavor, she drew on her background in music, seeking a way to connect music with the spirit of Kagoshima. Years passed until it finally dawned on her–they can “sonically” age their products! 

How is shochu aged with music?

So, how do you actually “age” alcohol with music? The Nishihira Distillery team sets up special giant speakers near their aging barrels and fills the room with a constant playlist of upbeat tunes. Often, the barrels jam with jazz, funk, or local folk music. They also blast reggae, Latin music, and rock! The theory is that the sound vibrations help move the liquid inside the barrels ever so slightly, speeding up the way it interacts with the wood and air. This movement could help the shochu develop a smoother texture and deeper aroma.

While it sounds like an idea straight out of science fiction, it may be possible. The company believes that the sound waves from different music can create chemical reactions between the shochu and the barrel wood, which alters the aging process. Upbeat funk or jazz are livelier with its strong bass and rhythm. On the other hand, local folk music might produce a softer finish due to its lower frequencies. It’s kind of like giving each shochu its own soundtrack and personality!

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The Sweet Magic of Brown Sugar Shochu

Another factor that makes Nishihira Distillery’s products more special is the material they use, which is brown sugar shochu, also known as kokuto shochu in Japanese. Unlike most types of shochu, which are made from grains or sweet potatoes, this uses kokuto, a pure and unrefined form of brown sugar made by boiling sugarcane juice until it crystallizes. This gives the drink a rich aroma and a slightly caramel-like sweetness without being syrupy. 

Brown sugar shochu has been part of Amami’s culture for centuries. It entered the market when Amami producers were no longer able to create awamori, a distilled liquor made from long-grain rice, during the Second World War. They turned to brown sugar as a substitute amidst the shortages, and brown sugar shochu was born. When aged traditionally, brown sugar shochu gains a smooth, mellow taste!

Where can I find brown sugar shochu to drink?

Brown sugar shochu might sound exotic, but it’s surprisingly easy to enjoy. You can drink it straight, on the rocks, or diluted with hot or cold water, depending on your mood. Due to its naturally sweet and clean flavor, it also works beautifully in cocktails.

You can enjoy shochu in bars in Tokyo and Kagoshima that specialize in such cocktails. Bartenders, in particular, help spread the taste of Amami spirit to other parts of Japan through their creative concoctions. Nomura, a bartender and owner of various stores in Tokyo, serves drinks based on Nishihira Distillery’s products, as well as other Amami distilleries. One of his brews mixes the kokuto shochu “Beni-Sango” with other ingredients to create a visually appealing and delicious cocktail!

However, some of the best spots to try brown sugar shochu are in Amami itself. The island’s bars and distillery tasting rooms often serve creative drinks that show off local flavors. You can find beverages mixed with fruits like mango, giving them a good twist!

Science, Music, and Tradition in a Glass

What’s impressive about the music-aged shochu from Nishihira Distillery is how it connects generations. Shochu-making is a craft that spans centuries, but the distillery isn’t afraid to experiment with new ideas. Their method blends science, sound, and craftsmanship in a way that feels both modern and respectful of tradition. 

It also makes for a great story—a drink that listens to music while it matures. The image of rows of barrels vibrating to jazz beats while the tropical air flows through the distillery feels like something out of a dream, but perhaps Nishihira can make it come true.

So next time you raise a glass of shochu, imagine the rhythm it might have grown up with. Maybe somewhere, in a distillery by the ocean, there’s a barrel still grooving to funky basslines, waiting to become your next sip of liquid music. Have you tried shochu before? Would you want to try music-aged liquor? Let us know in the comments!

Cited Sources

• Japan Wire by Kyodo News. “Distillery mixes funky beats into brown sugar shochu“.
• The Straits Times. “Japanese distillery mixes funky beats into brown sugar shochu“.
• Nishihira Distillery. “SONIC AGING.”