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Kokuto Shochu, according to one theory, crossed the sea to Okinawa from Siam 500years ago. After that, it traveled up to the Amami Islands, and through some improvements, became the present day Kokuto Shochu.In the year 28th of the Showa Era (1953), the Amami Islands were handed back by the United States to Japan. The Japanese Government only allowed the Amami Islands to produce alcoholic beverages using brown sugar according to the Liquor Tax Act. Today, Kokuto Shochu is produced throughout the whole of the Amami Islands except for Yoron Island. Brown sugar is used to make it, similar to molasses in rum .Using rice malt for the first fermentation and natural water containing a lot of minerals. It has a mild taste and is not as sweet as you would expect. Its alcohol can be easily absorbed in the body; you won’t suffer from a hangover. It contains more polyphenols, which work for blood cleansing, than does wine.