shochu

Sip your way into Sake Paradise: Kyushu’s Alcoholic delights!

Welcome to the vibrant world of Kyushu which is sake paradise! Prepare your taste buds for an exquisite journey into the realm of sake, Japan’s delightful traditional drink. In this post, we’re all about exploring Kyushu’s sake culture, a secret treasure trove for sake lovers worldwide.

The History of Kyushu's Sake and Shochu

In Japan, the exact historical evidence of when the sake culture began is unclear, and there are various theories about its origins. However, the oldest recorded evidence dates to around seven hundred in Kagoshima Prefecture, where “kuchikami-zake” (mouth-chewed sake) was made. This kuchikami-zake, made from rice, is said to be the origin of the sake known as “nihonshu” (Japanese sake).

Also, in Kyushu, the culture of making “shochu” using ingredients other than rice is extremely popular, and about half of the shochu produced in Japan is produced in Kyushu. The record of Portuguese people drinking imo-jochu (sweet potato shochu) in Kagoshima in 1546 is considered evidence that the culture of shochu was already established in Kyushu at that time.

The production of shochu using locally available ingredients such as sweet potatoes and barley became more popular than using rice, which was an expensive ingredient. Additionally, there are records indicating that beer was introduced to Nagasaki from the Netherlands during the 1600, while Japan was in a period of isolation.

Kyushu is known for its shochu production

What could be the reason for the particularly active shochu production in Kyushu in Japan?

Climate and Geographic Features

It is said that the distillation of liquor, which was introduced from overseas, spread to Kyushu via Okinawa in Japan. This culture of shochu production has been established since the 14th century, with various updates over time.

One significant reason for this is said to be the presence of “black koji,” which has traditionally been used to ferment raw materials in shochu production. Black koji is known to grow vigorously in warm places and can produce citric acid even in warm conditions, suppressing the proliferation of bacteria.

On the other hand, “yellow koji,” which is used in sake production, does not ferment well in warm regions, so it can be said that shochu culture was more likely to take root in Kyushu.

Abundant Raw Materials for Shochu

The main raw materials for Japanese shochu are sweet potatoes and barley, both of which are abundant in Kyushu.

Kagoshima Prefecture accounts for over 30% of Japan’s sweet potato harvest, and Miyazaki Prefecture boasts a share of over 10%, making up about half of the total harvest in Kyushu.

It could be debated whether the abundance of raw materials led to the active shochu production in Kyushu, but there is no doubt that the abundance of raw materials played a significant role.

Tips for Exploring Sake Breweries in Kyushu

Sake brewery

We at INAKAdventure recommend exploring sake breweries in Kyushu for the reasons mentioned above. Here are some tips for embarking on an exciting journey to visit captivating sake breweries in Kyushu.

Kyushu is home to numerous respected sake breweries, each with its own unique charm. From historical facilities to modern establishments, there is a rich diversity that promises exciting tours. However, when visiting these breweries, be sure to book a guided tour. This is because some breweries may not provide English-speaking guides on site, and even if they do, the information may be significantly simplified compared to the Japanese version.

By visiting with a knowledgeable local guide, you can not only catch a glimpse of the brewing process behind the scenes but also learn about the rich history and cultural significance of each brewery.

Enjoying Japanese Culture Surrounding Sake in Kyushu

The sake culture of Kyushu is vibrant, rooted in traditional customs, and enriched by modern influences. Delving into this captivating world, you will encounter historical rituals such as the traditional “kagami-biraki,” where sake barrels are broken open for celebratory occasions.

The time of the sake festivals in Kyushu is truly spectacular. Residents and tourists gather, creating an atmosphere of shared love for Japanese sake. These festivals are not just about sake; they vividly highlight the rich tapestry of Kyushu’s culture.

It is impossible to discuss Japanese sake culture without including food. The diversity and freshness of Kyushu’s cuisine are exceptionally well-paired with Japanese sake. As you explore, you will discover the art of sake pairing, where the right dish can elevate the sake experience to new heights.

Finally, we share our subjective experiences and recommendations. We have been privileged to immerse ourselves in the enchanting world of sake in Kyushu, savor its flavors, and absorb its culture. The warmth of the people, the richness of tradition, and of course, the sacred taste of Japanese sake makes this journey truly worthwhile.

Let's Fully Enjoy the Sake Culture of Kyushu

The sake culture of Kyushu is a fascinating realm where the past meets the present, and tradition blends with innovation.

Deeply rooted in history and forward-looking, the sake breweries of Kyushu are a testament to the resilience and passion of this region. Embarking on a journey through Kyushu’s alcoholic delights has not only led to the discovery of the unique flavors of sake but also to a deep exploration of the rich cultural heritage of this region.

We hope that your own adventure becomes an opportunity to directly experience the magic of Kyushu’s sake paradise.

So, let’s raise a toast to Kyushu, its wonderful sake culture, and the joy of exploration! Cheers to embarking on a captivating journey into the world of Japanese sake!

Kyushu tea plantation

Kyushu is Japan’s Tea Empire, and these are its Top Producing Prefectures

Kyushu is one of the leading “tea regions” in Japan, with Kagoshima Prefecture ranking second in national tea production, Miyazaki Prefecture ranking fourth, Fukuoka Prefecture ranking sixth, Saga Prefecture ranking eighth, and Kumamoto Prefecture ranking ninth.

History of Tea Production in Kyushu

Japanese tea originated around 1,200 years ago during the early Heian period. It is believed to have been introduced by the “Kento-shi” and studying monks who traveled to Tang Dynasty China.

The historical document “Nihon Kōki” records that on April 22, in the sixth year of Konin (815 AD), the monk Eichū brewed tea and presented it to Emperor Saga. This event is considered the earliest written record of tea consumption in Japan.

Top Producing Prefectures in Kyushu

Kyushu is known as one of the leading tea production regions in Japan, so each prefecture ranks in the production volume ranking of Japanese tea.

Kagoshima

According to data from 2022, Kagoshima Prefecture boasts the second highest tea production volume in Japan.

Kagoshima Prefecture is particularly famous for its “Kagoshima tea,” “Chiran tea,” and “Ei tea.”

Miyazaki

Miyazaki Prefecture is the fourth largest tea-producing region in Japan.

Currently, 80% of the total tea production in the prefecture is sencha (steamed green tea), while 20% is kamairicha (pan-fired tea).

However, the northwestern mountainous regions such as Takachiho Town and Gokase Town are known as renowned kamairicha production areas nationwide.

Fukuoka

Fukuoka Prefecture is the sixth largest tea-producing region in Japan. Among the several types of Japanese tea, Gyokuro, which is considered a high-quality tea, boasts the highest production volume in the country.

Additionally, “Yame tea,” which is one of the brands of Gyokuro, is well-known and has achieved excellent results in various tea competitions.

Saga

While Saga Prefecture ranks eighth in tea production in Japan, it holds a significant place in the roots of Japanese tea due to a historical account that states Saga was the first place where green tea was introduced to Japan.

The famous kamairicha tea known as “Ureshino tea” hails from Saga Prefecture.

Kumamoto

Kumamoto Prefecture boasts the ninth highest tea production volume in Japan.

“Kumamoto tea” is known for its refreshing taste, smooth texture, and pleasant aroma.

Some ways to enjoy tea from Kyushu

Japanese green tea

The key to enjoying Kyushu tea is to savor the unique flavors, appreciate its history, and embrace the cultural significance it holds in the region.

Brew it traditionally

Use high-quality loose tea leaves and hot water to brew a traditional cup of Kyushu tea. Follow the recommended steeping time and temperature for the specific type of tea you have.

Attend tea ceremonies

Experience the rich tea culture of Kyushu by participating in traditional tea ceremonies. These ceremonies not only allow you to enjoy the tea but also provide insights into the rituals and etiquette surrounding tea preparation and consumption.

Visit tea plantations

Plan a trip to tea plantations in Kyushu to witness the tea-growing process firsthand. Some tea estates offer guided tours where you can learn about tea cultivation, harvesting, and processing techniques.

Pair with local cuisine

Enhance your tea-drinking experience by pairing Kyushu tea with local delicacies. Traditional Japanese sweets, Ice cream, fresh seafood, and regional snacks can complement the flavors of the tea and create a delightful culinary experience.

Let us plan a journey to experience the tea of Kyushu together. You can enjoy top-ranked Japanese tea and indulge in food made with tea!

takomeshi

Tako Meshi in Kyushu: A Culinary Adventure with Octopus Rice

A journey through Japan’s culinary delights goes beyond sushi and ramen. One particularly delicious dish known in Kyushu, Japan’s third-largest island, is “Tako Meshi” or Octopus Rice. Let’s explore together the richness it brings to Kyushu’s diverse food culture!

What is “Tako Meshi”?

Tako Meshi is a regional dish that has been made in various areas of Japan for a long time. It is particularly famous in the Kyushu region for its tender and delicious octopus.

There are two methods to prepare Tako Meshi. The first method involves rehydrating dried octopus, finely chopping it, seasoning it with ingredients like burdock, carrots, hijiki, and mixing it with cooked rice.

The second method involves cooking the octopus and rice together, using the water from rehydrating the dried octopus as a broth, and seasoning it with soy sauce, sake, and sugar.

History of Tako Meshi

Ariake Tako road

Tako Meshi originated in Kyushu, specifically in the old fishing communities of the island. The people of Kyushu, known for their seafaring lifestyle, had easy access to a wide variety of seafood, including octopus. Octopus quickly became a staple in their diet and an essential ingredient in local dishes.

Tako Meshi emerged as a hearty and nourishing meal that showcased the unique texture and flavor of octopus, laying the foundation for this culinary tradition.

Kyushu is renowned for its delicious octopus, and the traditional fishing method involves submerging octopus pots in the sea.

Initially, dried octopus was preserved for the winter when fresh octopus was scarce. However, its rich umami flavor made it a popular choice for dishes like Tako Meshi.

Variations of Octopus cooking in Kyushu

In Kyushu, there are various dishes that feature octopus in addition to Tako Meshi.

Tako Chanpon

Champon is a popular noodle dish that originated in Kyushu, Japan. It is known for its diverse range of fresh ingredients, including fish, shrimp, squid, shellfish, kamaboko, cabbage, green onions, and bean sprouts.

These ingredients are stir-fried and seasoned with a flavorful soup made from chicken and pork bones. The dish is then served with thick noodles and simmered to perfection.

While Champon is a well-known traditional dish in the Kyushu region, it has gained popularity throughout the country.

Tako Champon is a local specialty in the Kunisaki Peninsula area of Kyushu. It stands out for its generous use of octopus tentacles and other ingredients.

Tako Tendon

Tempura Donburi, also known as Ten-don, is a representative dish in Japan where tempura is placed on top of a bowl of rice.

The ingredients for tempura often include shrimp and vegetables, but depending on the region, there are unique variations using local specialties.

Among them, the Tako Tempura Donburi from the Kunisaki Peninsula in Kyushu is known as a rare menu item in Japan, and it is a must-try dish when visiting the area.

Tako Pasta

Are you familiar with seafood pasta?

Tako Pasta is a variation of seafood pasta that abundantly incorporates octopus. In areas where delicious octopus is available in Kyushu, many restaurants include Tako Pasta in their menus.

Experience the delightful charm of Tako Meshi

Join us on a culinary adventure exploring Tako Meshi, a dish that epitomizes the rich food culture of Kyushu. From its historical roots and diverse ingredients to the cooking methods and regional variations, every aspect of this dish showcases the harmonious flavors and deep traditions in Kyushu’s cuisine.

Embarking on the Tako Meshi journey allows you to savor the essence of the island, passed down through generations and enjoyed with every delicious bite. Whether you’re a food enthusiast or an adventurous traveler, experiencing Tako Meshi is a journey to the heart of Kyushu.

At INAKAdventure, we support the exploration of local Japanese cuisine! Let’s plan your journey to discover authentic flavors together right away.

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