Distillery: 京屋酒造 Kyoya Shuzō
Address: 4299 Hirano, Nichinan, Miyazaki 887-0015
Website: https://www.kyo-ya.com/
Additional Content: There is a youtube channel that has not been updated since last year, however, there are some interesting videos worth checking out on the different products they produce.
Name: 天保の蔵 甘露 Tempo no Kura Kanro
Type: 芋焼酎 Potato shōchū
蒸留方法: 常圧蒸留（高温蒸留）(Atmospheric)
Ingredients:
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紅芋/コガネマサリ Purple/Golden Sweet Potato
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米麹(国産米) Rice Koji Domestic
Alcohol: 25%
In the bottle: Tempo no Kura Kanro starts with a gentle, slight sweet potato aroma that is a key characteristic of high-quality imo-jōchū. The aroma is understated yet inviting, and while no single note dominates, the overall impression is one of elegance and purity. On deeper inspection, a faint trace of alcohol appears in the background, yet it remains discreet and never intrusive. The nose conveys the careful craftsmanship behind this shōchū and feels particularly well-suited to a quiet, cool autumn evening in Aso.
On the rocks: The first sip is remarkably clean, delivering a pronounced yet refined sweet-potato flavor with a crisp, lively edge. As with the aroma, there is no aggressively dominant trait, but this restraint contributes to exceptional drinkability. Initially bright and fresh, the shōchū gradually reveals a subtle underlying sweetness as the ice melts. Rather than diluting the spirit, the melting ice enhances smoothness and roundness, allowing the flavor to evolve gracefully. The result is a highly enjoyable, easy-sipping experience that invites slow appreciation.
水割り Diluted with water
4:1(shōchū : water): The profile remains very close to the on-the-rocks serve once the ice has fully melted. The sweet-potato character and subtle sweetness are preserved beautifully, with the spirit retaining its structure and clarity even at these lighter dilutions.
2:3 ratio: The expression becomes noticeably softer and more delicate. While some of the intensity of the potato and sweetness is subdued, the shōchū remains balanced and pleasant, offering a light, refreshing glass that is still distinctly enjoyable.
Enjoy on the rocks
Reflections on this shōchū
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Tempo no Kura Kanro is a refined, versatile sweet-potato shōchū that impresses with its exceptional cleanliness, impeccable balance, and quiet elegance. Free of aggressive edges or dominant flavors, it offers a smooth, contemplative drinking experience that feels equally at home on a warm summer evening beside the grill or during a crisp autumn night indoors.
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This was the first bottle for which I systematically recorded tasting notes—an important milestone for the site, even if it took several earlier bottles (and a few ruined labels) to perfect the process getting the lables off.
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Served on the rocks, it truly shines: the palate is clean and expansive, with a gentle sweetness and potato character that unfolds gracefully as the ice melts. Never sharp or overpowering, it remains highly approachable from the first sip to the last.
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At its typical mid-range price point (often found between ¥1,800–¥2,500 for a 900 ml or 1.8 L bottle), it delivers outstanding quality and consistency, making it one of the strongest value propositions in the imo-shōchū category.
Bottle label and Information
Front Label
Back Label
Name: 空と風と大地 Sora to Kaze to Daichi
Type: 芋焼酎 Potato shōchū
蒸留方法: 低温蒸留（減圧蒸留) (Cryogenic/vacuum)
Ingredients:
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甘藷(国産) Sweet Potato (Domestic)
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米麹(国産米) Rice Koji Domestic
Alcohol: 42%
In the bottle: The aroma opens with bright, fresh fruit—ripe nectarine and sweet cantaloupe—followed by a cool, crisp pine note that instantly evokes frosty winter mornings. For a 42% genshu, the nose is remarkably gentle and after the initial alcohol hits; Sora to Kaze to Daichi settles quickly into a soft, mellow impression. With a little more time in the glass, delicate layers of lavender, vanilla, and lightly syrupy fruit emerge. Overall, the bouquet is complex yet approachable—elegant and inviting.
On the rocks: The first sip is rich, almost viscous, with a full-bodied texture and immediate sweetness that coats the palate. This is quickly followed by a pronounced pine character—green, slightly resinous, and earthy—that strongly reminds me of a snowy New England forest. The sharpness, while characterful, can feel a touch heavy at first; however, as the ice melts (or with a small splash of water), the edges soften considerably, improving balance and accessibility while preserving the spirit’s distinctive personality.
水割り Diluted with water
4:1 ratio: This is where the shōchū truly shines. The sweetness and pine-driven sharpness remain present but are beautifully tempered, allowing the softer fruit, lavender, and vanilla notes to rise to the surface. The mouthfeel lightens, greatly enhancing drinkability and turning a somewhat thick spirit into something refined and harmonious. The fruity nuances detected on the nose finally appear on the palate, tying everything together into a cohesive, highly enjoyable glass—perfect for slow, contemplative sipping.
Enjoy on the rocks
Reflections on this shōchū
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In summary, Sora to Kaze to Daichi is a bold, characterful genshu (undiluted, 42% ABV) that truly comes into its own with modest dilution. Once tempered—whether by melting ice or a measured mizuwari—the spirit reveals a compelling interplay of ripe stone fruit, cool pine-resin, earthy forest floor, and delicate floral-vanilla sweetness. The result is a rich, evocative profile that makes it an outstanding companion for colder seasons.
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Having enjoyed a different bottle from Kyōya Shuzō last year, I ordered a selection directly from the distillery’s website. This was the first bottle I opened from that shipment, and it has significantly raised expectations for the others still waiting on the shelf.
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While perfectly drinkable on the rocks, this shōchū demonstrates one of the clearest examples I’ve encountered where “a little water goes a very long way.” A controlled dilution softens the initial intensity, enhances balance, and fully unlocks the depth and nuance the distiller intended. Highly recommended for those who appreciate expressive, atmospheric imo-shōchū with distinctive personality.
Bottle label and Information
Front Label
Cap Label
Name: 京屋時代蔵麦笛 Kyōya Jidaizō Mugibue
Type: 麦焼酎 Barley shōchū
蒸留方法: 減圧蒸留（低温)
Ingredients:
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麦 Barley (Domestic)
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麦麹 Mugi Koji (Domestic)
Alcohol: 25%
In the bottle: The moment the bottle is opened, an inviting wave of toasted barley pours out, layered with a warm, earthy sweetness. Delving a bit deeper reveals notes of slightly overripe honeydew melon, banana candy, and a gentle, rounded grain character. Rich yet remarkably fresh, the aroma is beautifully balanced and instantly appealing—enough to challenge any long-held prejudice against mugi shōchū that I have had for quite some time.
On the rocks: Kyōya Jidaizō Mugibue truly blossoms with a little chilling and dilution from the melting ice. The first sip delivers a lush, sweet barley character that coats the palate, quickly unfolding into layers of vanilla, toasted grain, and subtle syrupy fruit. Barley remains the undisputed star, threading through every note with elegance. As the ice melts a bit more, the sweetness recedes slightly, allowing crisper, more structured edges to emerge—adding complexity without ever becoming harsh. Highly drinkable and rewarding.
Straight: Surprisingly refined when served straight. The barley takes center stage with a pronounced yet smooth cereal note, supported by persistent, honey-like sweetness that carries through to a clean finish. There is a mild alcohol presence of alcohol toward the back, but it remains well-integrated and never intrusive. An excellent and convincing introduction (or re-introduction) to the category.
Paired with Chocolate: An interesting but subdued pairing. Unlike the dramatic synergy often seen with imo or kome shōchū, the dark chocolate tends to retreat into the background, leaving the barley flavors largely unaffected. The combination is pleasant and harmonious rather than transformative—neither element clashes, yet neither significantly elevates the other.
Enjoy on the rocks
Reflections on this shōchū
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Kyōya Jidaizō Mugibue is a refined, highly versatile barley shōchū that strikes an impressive balance between richness and crisp clarity. Served either neat or on the rocks, it offers consistent, layered pleasure—warm grain, subtle vanilla, and gentle fruit woven together with remarkable finesse. It is precisely the kind of bottle that can quietly win over even long-standing skeptics of mugi shōchū, and it has certainly done so for me.
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This particular expression arrived as part of a two-bottle gift set. Upon opening, I initially I overlooked that it was barley-based and felt a brief moment of hesitation, given previous underwhelming experiences with the category. Those concerns evaporated within the first sip; Jidaizō Mugibue is a revelation and has single-handedly renewed my interest in exploring quality mugi shōchū further.
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Kyōya Shuzo continues to impress without exception—every bottle I’ve tried from their lineup has been exceptional. As winter approaches, I’m already looking forward to opening the remaining Kyōya selections I’ve been carefully cellaring.
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Highly recommended for anyone seeking an approachable yet sophisticated introduction (or re-introduction) to premium barley shōchū.
Bottle label and Information
Front Label
Back Label
Name: 時代蔵かんろ Jidaizō Kanro
Type: 芋焼酎原酒 Potato shōchū Genshu
蒸留方法: 常圧蒸留 (Atmospheric)
Ingredients:
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紅芋 Purple Sweet Potato
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米麹(国産米) Rice Koji Domestic
Alcohol: 40%
In the bottle: The nose immediately reveals the effects of aging, with mature, pleasantly pungent sweetness from black koji taking center stage. Beneath this intense backdrop, soft and subtle floral, vanilla, and earthy notes blend seamlessly. The 40% ABV carries these vapors forward effortlessly without any harshness. Overall, the aroma feels heavy and full-bodied, creating strong anticipation for the palate while maintaining an inviting, refined character.
On the rocks: Thick and rich from the first sip, with an exceptionally deep, pure sweet potato character that ranks among the purest imo expressions tasted. The depth is remarkable: one sip shifts from sweet and heavy to sharp and fresh, with supporting notes rising subtly without distracting from the sweet potato core. As ice melts, mature vanilla and earthy hay emerge gently, enhancing drinkability—ideal for a cold winter night. The profile remains cohesive and rewarding, encouraging slow, contemplative pours.
Straight: Pure sweet potato indulgence begins immediately: intense sweetness paired with a well-balanced fresh/sharp potato core that lands perfectly. An intriguing wintergreen Lifesaver-like note appears after the initial sweetness (a recurring trait in similar aged expressions like Sora to Kaze to Daichi), evoking a cozy, wintry vibe—especially fitting on a cold February evening in Hiroshima. The finish stands out: softer floral, mature vanilla, and earthy tones rise gradually and linger, delivering a lasting, impressive close.
Paired with Chocolate: A very interesting pairing. The cacao fully negates the 40% ABV presence, resulting in a pure chocolate experience that blends smoothly with the shōchū for a velvety, cohesive mouthfeel. Not flawless, but certainly a cool and unique experience—the interaction highlights the shōchū’s richness while softening its intensity into something unexpectedly harmonious.
Enjoy near or on- the-rocks
Reflections on this shōchū
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Jidaizō Kanro (時代蔵甘露) is a genshu from Kyōya Shuzō using purple sweet potatoes (likely Beniko) and black koji, delivering classic aged imo depth with pungent black koji maturity, layered vanilla/earth/floral subtlety, and impressive structure at 40% ABV. This expression emphasizes pure sweet potato purity with refined complexity—perfect for winter sipping neat or on the rocks, where its richness and lingering finish shine brightest. A standout for fans of full-bodied, mature sweet potato shōchū that rewards patience and slow enjoyment.
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Kyōya has not failed to deliver with anything that I have tried from them, as it gets closer to winter here, I will definitely open up some of the other bottles that I have been holding on to for a while.
Bottle label and Information
Front Label
Back Label
