"OTOWA No.02" (音環 OTOWA No.02), the second release in a premium shochu series that connects farmers, shochu breweries, and wooden barrel still craftsmen, goes on sale on Wednesday, October 21. The series is planned by LINK SPIRITS Co., Ltd. of Kagoshima City, Kagoshima Prefecture.
This honkaku shochu is made from Kagoshima-grown Silk Sweet sweet potatoes raised by Harunari Farm (春成農園) in Hioki City, Kagoshima Prefecture, and carefully brewed at Komasa Jozo's "Shikongura" (小正醸造「師魂蔵」). Koji is made with koji-buta (koji trays), the mash is fermented in kame-tsubo (earthenware pots), and the spirit is distilled in a wooden barrel still built by craftsman Yasuro Tsudome (津留安郎). The result is a shochu with a gorgeous aroma, a soft sweetness, and a refined finish.
This year, it won a silver medal at the International Spirits Challenge (ISC) 2026.
"OTOWA": Crossing Boundaries to Connect Wooden Barrel Distillation and Each Brewery's Character
Many people are involved in the making of a shochu, including the farmers who grow the ingredients, the brewers who handle fermentation and distillation, and the craftsmen who build the stills.
"OTOWA" is a honkaku shochu series in which LINK SPIRITS acts as the link, under the concept of "crossing" the boundaries between these makers. With wooden barrel distillation as the common thread, each release draws out the individual character of a brewery and delivers a shochu that could only be made at that moment.
The first release, "No.01," was produced with Wakashio Shuzo's "千刻蔵" brewery. For the second release, the series moves to Komasa Jozo's "Shikongura."
A change of brewery and a change of ingredients produce differences in flavor. The series hopes that enjoying this variety will lead to greater interest in the skills and people who support shochu culture.
Japan's Only Wooden Barrel Still Craftsman Supports Traditional Shochu Making
The wooden barrel still used for "OTOWA" is built by craftsman Yasuro Tsudome.
The still is made of cedar more than 80 years old, assembled without a single nail, with the planks held together by bamboo bands. Mr. Tsudome is the only craftsman who makes them. Wooden barrel stills are a rare piece of equipment found at only a dozen or so breweries in Kagoshima.
Alongside the flavor of the shochu, "OTOWA" shines a light on the makers behind it, creating an opportunity to learn about the craftsman's skill and carry its value into the future.
Handmade Brewing at Komasa Jozo's Shikongura
At Komasa Jozo's "Shikongura" in Hioki City, Kagoshima Prefecture, shochu is made by hand, out of a desire to "pass on the traditional shochu making of Satsuma to future generations."
Koji is made in the koji room using koji-buta, and kame-tsubo are used for both the first and second fermentation stages. The brewers bring out the character of the ingredients while sensing changes in temperature, humidity, koji, and moromi (fermenting mash) with all five senses.
Comment from Kazuhiro Omuta (大牟田和宏), Master Brewer at Komasa Jozo
"One thing that is indispensable for bringing out the characteristics of ingredients such as rice and sweet potatoes through Komasa Jozo's traditional techniques is the wooden barrel still. Because it is built by fitting pieces of wood together, fermentation gas and excess alcohol and off-flavors escape little by little through tiny gaps, and the distillation proceeds slowly in gentle steam. This yields a full-bodied, mellow base spirit.
Personally, I recommend it on the rocks or with hot water. Please enjoy it."
From Planting to Harvest to Brewing: The Thoughts of Harunari Farm, Which Grew the Sweet Potatoes
The Silk Sweet sweet potatoes used as the ingredient were grown by Harunari Farm in Hioki City, Kagoshima Prefecture.
In this project, the makers took part together at every stage, from planting the seedlings and harvesting to brewing at the brewery.
Comment from Yuki Harunari (春成友貴), Representative of Harunari Farm
"We did everything with our own hands, from planting the seedlings and harvesting the sweet potatoes to brewing with the wooden barrel still. All of us poured affection into the Silk Sweet sweet potatoes as if they were our own children, and I will never forget the emotion of the moment they were transformed into a superb shochu in the still of Japan's only wooden barrel craftsman.
Our wish to 'deliver delicious shochu' came together as one and produced a flavor that feels like a miracle. I hope you will enjoy it with all five senses."
OTOWA No.01 Won Silver at IWSC 2025, and No.02 Won Silver at ISC 2026
OTOWA No.01 won a silver medal at the International Wine and Spirit Competition (IWSC) 2025, and this release, No.02, won a silver medal at the International Spirits Challenge (ISC) 2026.
Product Details
In Kagoshima, shochu is typically bottled at 25% alcohol. For this release, after aging in kame-tsubo for a year and a half, master brewer Mr. Omuta compared the base spirit in 1% increments and settled on 27%, the strength with the best quality.
Product Name: KAGOSHIMA PREMIUM 木樽 SHOCHU "OTOWA No.02" (音環-OTOWA No.02)
Category: Honkaku shochu
Volume: 720ml
Alcohol Content: 27%
Ingredients: Sweet potatoes (Silk Sweet, from Kagoshima Prefecture), rice koji (rice from Kagoshima Prefecture)
Koji Type: White koji
Distillation Method: Atmospheric distillation
Year of Distillation: November 2024
Producer: Komasa Jozo Co., Ltd.
Price: ¥8,800 (including tax)
Brand Site: https://link-spirits.jp/premium/otowa.html
