Hachijo Island backs “a second drink of island shochu” with a local ordinance

The “second drink” the ordinance asks for

Hachijojima is an island in the Pacific Ocean belonging to Tokyo, about 55 minutes by air from Haneda Airport. On 7 September 2026, the Hachijo Town Assembly passed the “Ordinance to Promote Choosing Hachijojima Shochu as Your Second Drink”. It takes effect on 1 November. Shochu is a Japanese distilled spirit made from ingredients such as rice, barley and sweet potato, and is a separate category from sake, which is brewed. The ordinance aims to encourage diners to choose island shochu as their second drink at the table, and to use that to pass on the island’s food culture, promote its traditional industry and revitalise local industry. Its distinctive feature is that it does not insist on a local drink for the first glass, but calls for one “from the second drink onwards”.

Shochu as a gateway to island food

The town explains that the ordinance is not simply meant to increase shochu consumption. It hopes that island shochu will spark interest in other island ingredients, such as kusaya (a strong-smelling dried fish, soaked in a fermented brine and then dried), ashitaba, fresh island fish, Hachijo fruit lemon and island chilli peppers. On 1 November, the day the ordinance takes effect, an event themed on the island’s food culture will be held. Each of the island’s four distilleries will sell a glass of its proudest label, and a blend combining the shochu of all four distilleries will be served for that day only. The Hachijojima branch of the Tokyo Nanato Shuzo Kumiai (the Tokyo Seven Islands Brewers’ Association) is co-organising the event, which shows that the island’s distilleries are standing together to promote island shochu. The town plans to link this effort to opportunities for children to learn about the island’s food.

Enjoying island shochu in Europe

Shochu from Hachijojima is still not often seen in Europe. Try looking for the word “Hachijo” in Japanese food shops or in the product lists of importers that handle shochu. A hint on how to enjoy it lies in the name of the ordinance itself: start your meal with beer or wine, then choose shochu as your second drink. Served on the rocks or with water, the differences in aroma are easier to notice, and it pairs well with strongly flavoured dishes such as smoked fish, salty dried fish and mature cheese. The island is small, yet has four distilleries, and the town recommends comparing them side by side to find your own favourite. If you get hold of a bottle, pay attention to which distillery it comes from.