Tokyo Shimazake
東京島酒
Tokyo Shimazake is a GI for shochu made on the Izu Islands of Tokyo, designated in 2024. Its defining feature is the use of barley koji only, and it covers barley shochu, sweet potato shochu and blends of the two. Every step from fermentation to bottling takes place on the islands.
- Production area
- Oshima Town, Toshima Village, Niijima Village, Kozushima Village, Miyake Village, Mikurajima Village, Hachijo Town and Aogashima Village, Tokyo (Izu Islands)
- Type
- Shochu
- Designated
- March 13, 2024
- Managing body
- GI東京島酒管理委員会（八丈興発内） (opens in a new tab)
- Producers
- About 9
Production standard in brief
Our summary of the standard set by the National Tax Agency. See the agency's page for the official text.
Only barley koji may be used, and sweet potato shochu must use Japanese-grown sweet potatoes. Water must come from the Izu Islands. Fermentation, distillation, room-temperature storage and bottling take place on the islands. Barley shochu, sweet potato shochu and blends of the two are covered.
National Tax Agency production standard (opens in a new tab)
Brewery visits & events
Yamadaya, a specialty shop for Tokyo Islands shochu in Hachijo Town, stocks shochu from distilleries across the islands. For distillery visits, please check with each distillery in advance.
Where to buy
In Japan, drinking alcohol under the age of 20 is prohibited by law.
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FAQ
Tokyo Shimazake is a GI for shochu made on the Izu Islands of Tokyo, designated in 2024. Its defining feature is the use of barley koji only, and it covers barley shochu, sweet potato shochu and blends of the two. Every step from fermentation to bottling takes place on the islands.
Shochu made in Oshima Town, Toshima Village, Niijima Village, Kozushima Village, Miyake Village, Mikurajima Village, Hachijo Town and Aogashima Village, Tokyo (Izu Islands) to the production standard.
The National Tax Agency designated it as a liquor Geographical Indication on March 13, 2024.
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