Hombo Shuzo's 'Yakushima Daishizenrin Imo' Shochu Wins Gold Medal at Kura Master 2026 in France

Hombo Shuzo Co., Ltd. (Headquarters: Kagoshima City; President: Kazuto Hombo) has announced that its authentic shochu, 'Yakushima Daishizenrin Imo,' was awarded a Gold Medal in the sweet potato shochu category at the Kura Master 2026 authentic shochu and awamori competition held in Paris, France.

[Yakushima Daishizenrin Imo] Authentic Shochu & Awamori Competition Sweet Potato Shochu Category: Gold Medal Ingredients: Sweet potato, rice koji (malted rice) Alcohol Content: 25% Content/Price: 1800ml / 3,326 JPY, 720ml / 1,663 JPY (Reference retail price, tax included)

'Yakushima Daishizenrin Imo' is meticulously crafted at the Yakushima Densho brewery using traditional 'hand-made earthenware jar fermentation,' which employs historical tools including koji-making in a koji room and fermentation of moromi mash in earthenware jars. Produced from high-quality sweet potatoes and Yakushima's soft water, this shochu is characterized by its rich aroma and mellow flavor.

<About Yakushima Densho Brewery> Located on the world heritage island of Yakushima, surrounded by rich nature, Hombo Shuzo began brewing shochu here in 1960. For over half a century, the 'Yakushima Densho Brewery' has been rooted in the island. Gratitude for Yakushima's abundant and pure water and the land's blessings drives the creation of rare authentic shochu, sticking to traditional hand-crafted methods. Koji, the basis of shochu-making, is painstakingly hand-crafted in a koji room, and moromi fermentation from the primary to secondary stages is carried out in earthenware jars dating back to the Meiji era. The brewery also produces shochu exclusive to the island, using local ingredients like the 'Shiroyutaka' sweet potato and Yakushima's soft water.

<About Kura Master> Kura Master is a competition for Japanese sake, shochu/awamori, liqueurs, and wines aimed at the French market. Judges include holders of the MOF (Meilleur Ouvrier de France) title, top sommeliers from luxury hotels, bartenders, cellarmasters, and professionals from the restaurant, hotel, and culinary school industries. The evaluation places a strong emphasis on the pairing of 'food and drinks.'