There are certification marks of Japanese National Government, Kagoshima Prefecture and/or the Japan Liquor Association that appear on the product back label of Satsuma Shuzo Shochu products. These marks certify that the product meets strict standards for quality, manufacturing process, and raw material sourcing.

** The 750ml size of our product line, is manufactured specifically for the US market and it is not labeled with above certifications. Nonetheless, all of Satsuma Shuzoʼs Imo shochu sold in the US meet the same standards as the Satsuma Shochu products sold in Japan.

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Satsuma Shochu Mark

The Satsuma Shochu Mark certifies that the marked Shochu has met the standards to be certified as "Satsuma Shochu" as a "Geographically Indicated" product.
In the TRIPS agreement, the member nations of World Trade Organization (WTO) approved a number of regionally produced goods designated as "Geographical Indication", for the purposes of international conservation of social reputation and special quality. "Scotch Whiskey", "Cognac Brandy" and "Bordeauxwine" are examples of this "Geographical Indication".
The "Geographical Indication" of Satsuma Shochu guarantees that Shochu so labeled is from the recognized Satsuma Region, and that its production follows traditionally established manufacturing methods.

Specifically, to meet the "Geographical Indication" standard,
Satsuma Shochu has to meet these following requirements.

1. The main ingredients used for the Shochu, "Satsuma Imo" and water, must be from Kagoshima Prefecture (The area traditionally recognized as Satsuma).
2. Rice Koji or Imo Koji must be used in production process.
3. The product must be processed, distilled, and bottled in Kagoshima.

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3E Mark

The Official name of this mark is "Furusato Ninsho Shokuhin Mark" in Japanese. The literal translation for this name is "Origin Certification Food Mark". The "3E" name comes from the English Phrases: "Excellent quality","Exact expression", "Harmony with Ecology".
To be qualified for this mark, the Shochu must meet the following

1. The main ingredient, Satsuma Imo, must be grown in Kagoshima.
2. The production must use rice Koji or Imo Koji.
3. The production must be single-distillated, with no additives except water.

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Nansatsu Mark

The Official name for this mark is "Minami Satsuma Honkaku Imo Shochu Mark".
To be certified for this mark, The Shochu has to meet the following requirements.

1. The Shochu must be made from 100% Kagoshima origin Satsuma Imo.
2. Rice Koji or Imo Koji needs to be used in production.
3. The Moromi (Shochu Mash) has to be fermented by using water from Kagoshima.
4. The product has to be processed, distilled, bottled in Minami Satsuma by single distillation process without any additives other than water.