| Yusen : Arimura Shuzo |
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Yusen is the only brand of shochu produced on Yoron Island. Notable for its ubiquitous presence at the island's various ceremonial occasions, including the traditional yoronkenpo banquets, it is the alcoholic beverage that has long provided the lubricant for human relations on the island. Just enough Yusen is produced to meet the demand of the local people, so the scale of the distillery is small, with old style pots still used in the slow-fermentation process.Yoron Island, where the distillery is located, is found at the southernmost tip of the Amami Islands. Despite coming under the administrative authority of Kagoshima Prefecture in Kyushu, the proximity of Yoron Island to the main island of Okinawa has meant that Okinawan culture has had a great impact on Yoron.
There are many difficulties involved in producing shochu on a small, sub-tropical island exposed to the harshness of nature. The strong winds caused by typhoons in summer cause power outages that affect the fermentation, and water supply can be difficult on this coral cay with little rainfall. |
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| Some years, water shortages can mean that there is not enough water for the production process. Because there are few storage tanks in this small distillery, the time between distillation and bottling is relatively short. In this respect, however, the lack of roughness in the final product is testimony to a high level of technical prowess. |
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| Yusen (Kokuto-Shochu / 20% alcohol) |
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| The one and only shochu on the island. This shochu is made with kome koji (malted rice) and brown sugar as its main ingredient. The fermentation uses underground water that bubbles up from the coral reef. Yusen possesses the elegantly sweet aroma of brown sugar, a light feel in the mouth and a pleasant feel. |
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