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5. Product Specification of Geographical Indication “薩摩（Satsuma）”

＜Interim translation＞

Ⅰ Matters relating the characteristics of liquor which is essentially attributable to its geographical origin

• (a) Characteristics of liquor
   “Satsuma”, which is a pot distillation shochu, has the gorgeous, rich bouquet of the sweet potato from which it is made and is characterized by its sweet and rich taste which is in harmony with the bouquet created by using the high quality and fresh sweet potatoes grown in Kagoshima prefecture. Furthermore, it has a smooth palate from right after it is distilled.
• (b) Essential attribution of its geographical origin to characteristics of liquor
  
  • (1) Natural factor
     The Shirasu Plateau which covers a large area of Kagoshima prefecture drains well and has many areas where the ground water level is low and is suitable for growing sweet potatoes. Therefore sweet potatoes have been grown here widely since the Edo period and it is Japan’s biggest producer of sweet potatoes.
     As a result, Kagoshima is a region well-suited to producing shochu from sweet potatoes as it can obtain a stable supply of this ingredient.
  • (2) Human factor
     The sweet potatoes were introduced from Ryukyu in the 17th century and as they were first grown in Satsuma, they became known as “Satsumaimo”.
     The “Satsuma” production technique has been established and passed on by the Kurose master brewers in the present-day Kurose district, Kasasacho, Minamisatsuma City, Kagoshima prefecture and Ata master brewers in the present-day Ata district, Kinpocho, Minamisatsuma city, Kagoshima prefecture.
     Currently the Kagoshima Prefectural Institute of Industrial Technology takes the lead in technology development and dissemination and Kagoshima University’s Shochu and Fermentation Science Education and Research Center also conducts research and development of shochu from sweet potatoes and nurtures human resources.
     From the Meiji era on, the use of black koji mold (Aspergillus luchuensis) and white koji mold (Aspergillus kawachii), secondary fermentation process, development of apparatus for producing koji, and improvements to distillation apparatus, have allowed the production of even higher quality “Satsuma”.
     As a result of these improvements to production technology, the characteristics of the current “Satsuma” have been established.

Ⅱ Matters relating to ingredients and production method of liquor

 It is necessary to satisfy the following criteria to use the geographical indication “Satsuma”.

• (a) Ingredients
  
  • (1) The type of potato used is only sweet potato harvested in Kagoshima prefecture (excluding Amami city and Oshima district, hereinafter the same).
  • (2) The koji used is only koji made from rice or from sweet potatoes harvested in Kagoshima prefecture.
  • (3) Water collected in Kagoshima prefecture.
• (b) Production method
  
  • (1) Fermentation of ingredients and distillation are performed in Kagoshima prefecture.
  • (2) The moromi made of koji, sweet potatoes, and water is fermented and then distilled using a pot still.
  • (3) If it is stored in the production process, storage is in Kagoshima prefecture.
  • (4) The product is filled in Kagoshima prefecture in the containers that will be used to deliver the product to consumers

Ⅲ Matters relating to management for maintaining the characteristics of liquor

 In order to use the geographical indication “Satsuma”, it is necessary to receive confirmation from the following organization (hereinafter “Control Body”) in accordance with the Work Implementation Guidelines prepared by such Control Body, regarding whether or not the liquor for which such geographical indication will be used satisfies the “Matters Relating to Ingredients and Production Method of Liquor”.

Ⅳ Matters relating liquor classes

 Pot distillation shochu(Article 3, Item10 of the Liquor Tax Act)

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