Satsuma Shiranami, a Sweet Potato Shochu Staple, Revives Its 1970s Taste

Satsuma Shuzo, based in Makurazaki in the south of Kagoshima Prefecture, began shipping “Fukkoku Satsuma Shiranami” (Revival Satsuma Shiranami) in limited quantities across Japan on 5 October 2026. It is based on the taste and packaging of the 1970s version of Satsuma Shiranami, the company’s flagship sweet potato shochu. Satsuma Shiranami marked its 70th anniversary last year. This revival is an attempt to recreate the aroma and flavour of that era by listening to former employees who once worked on its production.

From an anniversary prize to a limited release

“Fukkoku Satsuma Shiranami” was originally made as a prize for the 70th anniversary campaign. However, whether or not they had won, many people asked, “Are you planning to sell it?” The company received a great many personal memories tied to a single bottle of shochu: time with a father, a scent remembered from childhood, drinking sessions with senior colleagues and relatives. In response to these voices, the company decided to sell it as a one-off, limited-quantity release.

A taste from half a century ago, recreated from former employees’ memories

To bring the method and flavour as close as possible to the original, Satsuma Shuzo repeatedly interviewed former employees and made trial batch after trial batch. As a result, the company says it has come close to the aroma and taste of the Satsuma Shiranami of the 1970s. It is classified as “honkaku shochu”. Honkaku shochu is a Japanese spirit made by distilling fermented mash, produced with koji, just once, and it tends to retain the character of its ingredients. It is made from sweet potatoes grown in Kagoshima Prefecture and rice koji made with Japanese rice, and is 25% ABV. It comes in a 1,800 ml bottle (the traditional Japanese “isshobin”), with a recommended retail price of 3,520 yen including tax.

How to enjoy it in Europe

The press release states that the product is sold only within Japan, so getting hold of this revival edition in Europe will be difficult. However, the regular Satsuma Shiranami is one of the best-known sweet potato shochu brands in Japan and can sometimes be found in Japanese grocery stores and specialist shops. A favourite way of drinking it in Kagoshima is “oyuwari”, shochu diluted with hot water. It releases a sweet aroma reminiscent of roast sweet potato and is said to suit autumn and winter evenings. Served on the rocks or with cold water, it has a cleaner, crisper finish. This project to recreate a taste from 50 years ago shows how a staple drink gradually changes shape over the years. When you drink today’s Shiranami, you might enjoy reflecting on that change.