Kagoshima’s food culture is always with fermentation. The warm climate gives the variation of the unique food culture. Kurozu, Kagoshima miso, Yamagawa zuke (Daikon radish pickles), Shochu… there are many kinds of fermented food.
Whisky is one of them. There are 2 whisky distilleries in Kagoshima,”MARS Tsunuki Distillery” and “KANOSUKE Distillery”. The history of making whiskey in Kagoshima is not that long but those companies are the specialists of making good quality liquor. The quality of whisky turns out unique and special due to the climate of Kagoshima. Why don’t we go and see how they are making their whisky?
