Photo/Illutration A variety of Tokyo Island Shochu, which received the Geographical Indication (GI) status, is showcased at the promotional event in Tokyo’s Chiyoda Ward on Sept. 11. (Yuta Hanano)

Aficionados tip their glass to the Kyushu region as the birthplace of shochu, a traditional Japanese distilled alcoholic beverage. 

But Tokyo's Izu island chain is stealing some of Kyushu's thunder as a new producer of the popular tipple. 

Shochu produced in the Izu islands recently received Geographical Indication (GI) status from the National Tax Agency under the name of "Tokyo Shimazake," or Tokyo Island Shochu.

This was the fifth area the agency designated the place of origin of a shochu version, marking the first time in 18 years. In addition, this is the first area outside of the Kyushu and Okinawa regions to receive the prestigious GI status.

Breweries of the island chain hope that their brands will be boosted by the GI designation. 

A promotional event was held at the Tokyo International Forum in Tokyo’s Chiyoda Ward on Sept. 11.

Tokyo Island Shochu is made from barley koji, which plays a major role in the production of Japanese fermented products.

At the event, a National Tax Agency official said Tokyo Island Shochu has “the toasted aroma of barley and a refreshing, herbaceous quality,” because the barley koji offers a unique flavor.

The official said it pairs well with sashimi, because the oil of the raw fish and the deep shochu taste balance well against each other, leading to a deeper flavor in the mouth.

The official also told the audience that Tokyo Island Shochu had a unique beginning as the brew of criminals exiled to the islands and its uniqueness being produced in the volcanic soil of the islands in Tokyo.

The official also said that it contains a flavor not found in other alcoholic beverages.

In a speech at the event, Yoshihiro Samejima, a visiting professor at Kagoshima University, told the audience that at the end of Edo Period (1603-1867), criminals who were former merchants and from the Satsuma domain, now Kagoshima Prefecture, were exiled to the Izu islands.

They taught the islands’ residents how to produce shochu.

The Izu island chain had a disadvantage in that its soil was not suitable for growing rice, but was conducive for producing barley malt.

“The isolated land, knowledge and perseverance of the brewers gave birth to this unprecedented shochu," Samejima said. "This is truly a treasure of Tokyo." 

A representative of the islands' shochu breweries asked imbibers to give their products a try.

“Our still small brewery is at the stage of trying to step out into the world," the representative said. "Firstly, we want to spread our shochu to foreign visitors who are staying in Tokyo.” 

Another brewer said, "There’s only room for growth, so please patronize our products.” 

More than a hundred people participated in the tasting event, which was held at the end of the promotional event that day.

The participants enjoyed sampling Tokyo Island Shochu and dishes supervised by Marie Chiba, an owner of a Japanese sake bar and a pioneer of “pairing” sake and various foods.

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