Kagoshima is known throughout Japan for its sweet potato shochu, or imo-jochu 芋焼酎. While shochu is often compared to vodka, it first goes through a fermentation process. In Kagoshima, almost all restaurants have imo-jochu, and some have hundreds of different brands. Even the Shinkansen platforms at Kagoshima-chuo station have a bar/shop with 100+ varieties of shochu.
In Kagoshima, the most common way to drink shochu is mixed with hot water, or oyu-wari. This releases the fragrance of the shochu, and also reduces the alcohol content to be on-par with wine. Because Kagoshima is the center of manufacture, many factories offer tours and have small shops for tasting and purchasing the locally made shochu.
