Kabutogama 1 The kabutogama distillation method was originally developed in the Edo Period, and was widely used until the late 19th century. This apparatus was named after the kabuto, a warrior helmet, because the shape of the coolant tray resembles an upside-down helmet on the kama (kettle). While this method of making shochu requires a lot of time and labor, Hiromoto, the fifth president of the Oishi Shuzo Distillery, revived its use to create genuine artisan-style shochu. Our kabutogama technique imbues the shochu with a hint of Japanese cedar and the concentrated rich flavor of genuine sweet potato shochu.

  1. A boiler pipe sends steam to the bottom of the distillation apparatus
  2. Moromi, a mixture of fermented materials such as sweet potatoes and rice malt, is held inside here. The steam rises up through a stainless steel kettle that holds moromi (a mixture of fermented ingredients such as sweet potatoes and rice malt) covered by a wooden box
  3. Steam rises up through a Japanese cedar cask, adding the aroma of Japanese cedar to the shochu
  4. The tray of coolant water on the top cools the steam. The tray is cone shaped and points down, collecting distilled unprocessed shochu at its tip. (The tray looks like an upside-down warrior helmet [kabuto])
  5. Distilled unprocessed shochu is collected at the tray’s tip and drips through a pipe

Oishi Shuzo Distillery Co., Ltd.