Future In Traditions

Ceramic pot for the realization of the Shochu in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shinichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya. (Photo by Alessandro Di Ciommo/NurPhoto via Getty Images)