Authentic shochu experience with local shochu cocktails and shochu program
A new program called "Shochu Discovery" is available at the hot spring ryokans located in the Kyushu islands, including KAI Unzen, KAI Yufuin, KAI Beppu, KAI Kirishima, and KAI Aso. The program is designed to introduce guests to the world of shochu, a traditional Japanese distilled alcohol. It consists of two parts, allowing even first-time shochu drinkers to enjoy the different flavors of each region. The first part is tasting original cocktails made by combining shochu with local ingredients. The second part is a program that enables guests to learn about the various essences related to shochu.
Background
Kyushu is a region in Japan that has the highest-rated prefectures in terms of production and consumption of shochu (*1). Shochu is made from a variety of ingredients, such as potatoes, barley, black sugar, and rice, depending on the region, and has become an integral part of Kyushu's food culture, mainly as shokuchu (drinks during meals) or banshaku (late-night drinks). There are numerous impressive and diverse shochu breweries, including those that use traditional production methods and those that aim to create shochu that caters to modern tastes. The KAI ryokans in Kyushu strive to promote Kyushu's food culture, which is closely linked to shochu, so that even those who are not familiar with it can learn about and appreciate shochu, where more people can enjoy it.
*(1) Number of licensed manufacturing facilities (single distilled shochu) by prefecture in fiscal 2018
Feature 1) Shochu debut with local shochu cocktail
Start your shochu journey with our original cocktail using shochu from Kyushu. One of the charms of strong shochu is that you can mix it with various ingredients. Local shochu is combined with local ingredients to create five unique flavors.
■Examples
[KAI Yufuin] Barley Shochu with Kabosu citrus
Barley Shochu is an alcoholic beverage that is produced in Oita Prefecture. It is known for its refreshing and easy-to-drink taste. This shochu is combined with Kabosu citrus, which is another specialty of Oita, to give it a refreshing taste and appearance. Guests can enjoy the countryside of Yufuin while sitting on the terrace and looking at the terraced rice fields in front of them.
[KAI Aso] Kuma Shochu & Tomato Salty Dog
This cocktail is made by combining Kuma Shochu, a type of spirit made from rice grown in the Hitoyoshi/Kuma regions for over 400 years, with Kumamoto's renowned tomato. It is a red cocktail with a snow-style (*2) rim and a tomato base, which represents the smoky and volcanic nature of the Aso Caldera.
*2. To coat the rim of a glass with salt or sugar.
[KAI Kirishima] Potato Shochu and Kirishima Matcha Cocktail
“Tsurunashi Genji,” a fruity potato shochu made from sweet potatoes, is combined with Kirishima Matcha and citrus to create a refreshing cocktail. This refreshing drink is inspired by the stunning view of the National Park's magnificent nature and greenery, which can be seen from KAI Kirishima. The citrus served with the cocktail symbolizes the sunlight falling on the earth, adding to the overall experience.
* All may be subject to change depending on the season and availability.
Feature 2) Local Shochu Program
This program offers a distinctive opportunity to learn about shochu from multiple angles. Guests will deepen their understanding of the drink beyond just its taste, by exploring its culture and history, as well as its manufacturing methods and aroma. The staff at the property are well-versed in shochu and can help guests discover the drink's appeal beyond just its taste.
■An example of a local shochu program
[KAI Kirishima] Unravel sweet potato shochu from its aroma
This is an opportunity to learn about the aroma of sweet potato shochu, a specialty from Kagoshima Prefecture. Despite being made from simple ingredients such as sweet potato, water, and rice, sweet potato shochu has a wide range of aromas. During the session, the staff will explain how various types of sweet potato shochu can be produced from the same ingredients. Additionally, there will be around 20 aroma samples of different sweet potato shochu for guests to experience and learn about.
[KAI Unzen] Authentic Shochu Sugar Road Set
The Nagasaki-kaido road, which was used to transport trade goods, such as sugar, to different places, was given the name 'Sugar Road'. In the past, shochu was transported from Dejima to various places around the country using this road. Guests can enjoy sugar treats and snacks from Nagasaki with shochu while learning about Nagasaki's unique multicultural culture, which was developed through trade.
[KAI Beppu] Experience barley shochu at the Lab
Using laboratory equipment, the aroma of shochu made from different ingredients and methods is compared in the lab, a space that was inspired by the piping of hot springs in the city of Beppu. Guests can learn about the history of the land that popularized barley shochu and the differences in taste depending on ingredients and methods.
Overview of Shochu Discovery
Period: January 8, 2024 to December 31, 2024
Price:
・KAI Unzen and KAI Beppu: 3,500 JPY per person (tax and service charge included)
・KAI Yufuin: 3,300 JPY per person (tax and service charge included)
・KAI Kirishima and KAI Aso: 3,000 JPY per person (tax and service charge included)
Price Includes: local shochu cocktail, local shochu program
Reservations: Reservations required at least 7 days in advance
Number of people per program:
・KAI Unzen, KAI Yufuin, KAI Beppu, KAI Kirishima: 1 group (up to 4 people) per day
・KAI Aso: 1 group (up to 2 people) per day
About KAI Brand
"Japanese Auberge" in classic hot spring regions
KAI is a leading brand of hot spring ryokan where every establishment offers a contemporary take on traditional Japanese inn whilst keeping Western comforts. KAI invites one to discover the multifaceted aspects of Japan through natural hot springs, exploration of local arts and entertainment, and classic Kaiseki-style course meals using local and seasonal flavors. Experience Washoku, Japanese cuisine, presented on carefully selected ceramics for full exposure to culinary sensations.
About Hoshino Resorts
Hoshino Resorts was first established as a Japanese inn/ryokan in 1914 in Karuizawa in Nagano Prefecture before it began the operation of other resorts in Japan. Today, it has evolved into a highly influential hotel management company and is run by 4th-generation family member Yoshiharu Hoshino. Providing a unique experience focused on the local charms of each destination and a high level of omotenashi, Japanese-style hospitality, the company has expanded rapidly out of Karuizawa since 2001 and now operates more than 60 accommodations both in and outside Japan with one of the following categories: luxury hotel brand “HOSHINOYA,” hot spring ryokan brand “KAI,” countryside resort hotel brand “RISONARE,” city tourism hotel brand “OMO,” free-spirited hotel brand “BEB,” or other unique lodgings.
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