Ao chu, a rare type of shochu from the small volcanic island of Aogashima, is more than just a drink; it’s a taste of a remote culture and a tradition passed down through generations. This article will tell you about what makes this spirit special, where it comes from, and where you can experience it for yourself.
What is Ao chu?
Ao chu (青酎) is a special kind of distilled spirit, a type of shochu, made only on the small, remote island of Aogashima, located south of Tokyo. What sets it apart is that locals made it by hand in very small batches by the islanders themselves. The name “Ao chu” literally means “blue shochu,” but the name actually comes from the island’s name, Aogashima. Unlike most commercial shochu, Ao chu uses natural koji mold and yeast from the island’s unique environment.
The main ingredients are barley and sweet potatoes, giving it a powerful, earthy, and rich flavor. The taste is often described as deep and complex, with hints of sweetness and a certain strength that is unique to this handmade spirit.
History
The history of Ao chu is somehow related to the isolated nature of Aogashima. Believed that the method for making this spirit brought to the island by exiles from the Edo period, who were sent there and found a way to create their own liquor. The production of Ao chu has been a long-standing tradition passed down from parent to child, and it was originally made not for sale but for the island’s people to enjoy and to share. It was also popular as a “love liquor,” as women often made this for men as a symbol of affection.
Today, small group of master distillers still make this spirit, each with their own unique style, which is why the taste of Ao chu can differ slightly from one bottle to the next. The limited production and traditional methods make it a truly special and sought-after drink.
Experiencing Ao chu in Japan
Aogashima-ya (青ヶ島屋)
While Ao chu is difficult to find outside of Aogashima, there is one special place in Tokyo that offers a chance to try it. Aogashima-ya (青ヶ島屋). This restaurant specializes in dishes and drinks from the Izu Islands, with a particular focus on Aogashima. It is famous as one of the few places in Tokyo where you can try various types of Ao chu. Furthermore, it offers a taste of the island’s culture without the long journey.
Conclusion
Ao chu is a unique and flavorful spirit that represents the rich culture and tradition of the remote island of Aogashima. In addition to this, its strong, earthy taste and history as a beloved, handmade beverage make it a truly one-of-a-kind experience. From its ancient origins to its modern-day production, every bottle tells a story of tradition and community. So, for those who appreciate unique spirits, Ao chu offers a taste of something truly special and rare.
If you enjoy the powerful and unique flavors of Ao chu, you might also like to try other similar Japanese distilled spirits. These include imo shochu (sweet potato shochu), which shares the same base ingredient and often has an earthy taste, and kokuto shochu (brown sugar shochu), which has a deep, rum-like sweetness. Another one to consider is awamori, a unique rice spirit from Okinawa that is also rich in history and distinct in flavor. Trying these drinks can provide a deeper appreciation for the variety of Japanese spirits.
Aochu FAQ – The Island Spirit of Aogashima
- What is Aochu?
Aochu is a rare handmade shochu from Aogashima, a tiny volcanic island in Tokyo Prefecture. Each household traditionally brews its own version, giving Aochu a unique, rustic character.
- What is Aochu made from?
It’s mainly distilled from sweet potatoes (imo), with barley (mugi) or wheat sometimes added, creating a rich and earthy flavor.
- What does Aochu taste like?
Aochu has a bold, smoky, and slightly sweet taste with deep umami notes — a flavor said to reflect the wild nature of Aogashima itself.
- Why is it special?
Aochu is produced in very small quantities on a remote island, making it one of Japan’s rarest and most sought-after shochu varieties.
- Where can I try Aochu?
You can enjoy it at local inns and bars on Aogashima, or occasionally find bottles in Tokyo and specialty liquor shops.
- How do locals drink it?
Islanders often drink it mixed with hot water (oyuwari) to bring out the aroma, or straight for its full intensity.
- Can I bring Aochu home as a souvenir?
Yes, if you’re lucky enough to find a bottle! Many visitors buy it as a rare keepsake of their trip to Aogashima.
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