Shizuoka Shochu Tasting: Sugii Brewery-Saisuke Imo Shochu


Sugii Brewery in Fujieda City not only creates superlative sake renown all over the country, but they also produce a whole range of extravagant shochu made mainly from local products!


Shizuoka-grown Azuma sweet potatoes
Yeast: Shizuoka NEW-5 (sake yeast!)
Alcohol: 25.5 degrees
Bottled in March 2013

Clarity: very clear
Color: Transparent
Aroma: Dry “sweet Potato”
Body: Fluid
Taste: Assertive but almost shy and dry well-rounded attack.
Complex: Raw sweet potato or potato without the sweetness!
Dryness tends to expand all over the palate.
Very strong character typical of all sweet potato shochu, but with more elegance than expected.
Drinks superbly poured on plenty of ice, but like all good shochu can be enjoyed with cold green tea, mineral water or with hot water and umeboshi.
Actually, such a good shochu calls for an unlimited number of combinations although I thoroughly enjoyed it on its own!

Overall: The perfect drink for strong and heavy izakaya gastronomy, but I I know a lot of friends including Sissi, would drink it straight or on the rocks!


Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

2 thoughts on “Shizuoka Shochu Tasting: Sugii Brewery-Saisuke Imo Shochu”

  1. Robert-Gilles, thank you for the kind mention and link. You did remember my passion for shochu 🙂 I am thrilled to see a shochu review here! Have you ever tasted a shochu called “Hyaku nen no kodoku”? I had a pleasure to discover it during a drinking night with my Japanese friend in Tokyo. It was marvellous! (Just like all the different shochu kinds we had that night…). But particularly strong for a shochu, almost like a vodka if I remember.
    Thank you for this professional review! I am looking forward to reading more shochu posts! I think I will have some shochu now 😉 I have a nice barley one…
    PS How do you know I drink shochu on the rocks???? Every time I do this at home I think of the amazing huge cubes of ice I had in Japan…


    1. Actually I only drink shochu from Shizuoka unless I’m travelling in Japan. There are just too many of them, although I’ve heard of “Hyaku nen no kodoku”!
      Actually drinking shochu on the rocks is simply the best way to drink it! If you can manage to have it served with a large sphere of ice shaved/shped with a large knife, all for the better! LOL


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