Renowned Sommelier Motohiro Okoshi Becomes Advisor for Naorai Co., Ltd.

World-renowned Sommelier Motohiro Okoshi Joins Naorai as Advisor

Naorai Co., Ltd., located in Jinseikogen-cho of Hiroshima, has taken a significant step towards expanding its distinctive distilled sake "Jochu" by appointing the globally recognized sommelier Motohiro Okoshi as an advisor. This strategic partnership aims to enhance international perspectives and specialized insights into Jochu, allowing it to blend with various food cultures while targeting global market expansion.

Motohiro Okoshi with Naorai

Motohiro Okoshi stands alongside Naorai's President Koichiro Miyake, holding a bottle of "Jochu." Okoshi is celebrated not just for his expertise in wine but also for his role in introducing sake and shochu to the global restaurant scene. He has judged at international competitions and selected wines for JAL's first-class services, making him a prominent figure in the industry, especially recognized for his exceptional pairing skills.

In his new role, Okoshi will help Jochu connect its delicate fragrances and layered aftertaste with various culinary settings through his pairing suggestions. This collaborative effort aims to create new experiences in restaurants, bars, and hotels both domestically and internationally. Naorai aspires to position Jochu as a noteworthy new category of Japanese sake that can captivate audiences worldwide.

What is "Jochu"?

"Jochu" is a novel distilled spirit from Japan, crafted using local pure rice sake as a base and utilizing Naorai's proprietary patented method called "Low-Temperature Distillation®." Through careful distillation at low temperatures, the spirit captures the rich aroma and taste of sake, boasting an alcohol content ranging from 35 to 41 degrees. Despite its higher alcohol content, Jochu offers a smooth, clear palate that deepens in flavor with aging. This unique aspect is garnering attention as a new frontier for sake culture.

Naorai Website

Meet Motohiro Okoshi

Motohiro Okoshi (Sommelier)
Born in 1976 in Sapporo, Hokkaido, Okoshi honed his craft at Ginza Le Cinq before venturing out on his own in 2013. As the owner-sommelier of a Vietnamese restaurant named "AnDi" in Aoyama, he has developed pairing courses that have won Michelin recognition. He holds qualifications from the International Sommelier Association and has been involved with the International Wine Challenge and as a wine advisor for JAL. His activities extend into speaking engagements, writing, and consulting, establishing Okoshi as a leading figure in the sommelier community in Japan.

In Okoshi's words, "The rich aroma exclusive to Jochu holds immense potential to create new pleasures in food pairing. I encourage everyone to look forward to discovering exceptional pairings with various Jochu options."

A Dialogue on the Future of Jochu

To commemorate the contract, a conversation took place in Tokyo between Naorai's President Koichiro Miyake and Motohiro Okoshi. Over a tasting of five distinct Jochu varieties, they exchanged thoughts on the flavors and food pairing possibilities.

Jochu Variants Explored

- Jochu White 41: The foundation of the series and the essence of Jochu.
- Jochu Gold 41: This cask-aged variant offers a rounded softness with hints of vanilla and honey, standing apart as a gentle spirit.
- Amber Jochu: Infused with citrus from lemon peels, this variant pairs perfectly with grilled chicken dishes or soda mixes.
- Jochu White NOTO 41: Features the aroma of steamed rice with a robust feel, harmonizing well with sushi and umami-rich dishes.
- Jochu White NOTO 35: With lower alcohol content, it showcases a softness reminiscent of sake, appealing to various seafood dishes.

Okoshi summarized by saying, "Jochu has limitless flavor possibilities, transcending the borders of sake and shochu to resonate with global culinary traditions." Miyake echoed this by stating, "I hope to bridge Jochu with domestic and international food cultures," painting a promising future for this new Japanese spirit. Highlights of their dialogue will be shared on Naorai's official social media platforms in the near future.

Varietals in the Jochu Lineup

The uniqueness of Jochu stems from both its method of production and the rice sake used, resulting in a diverse range of flavors. Variants include cask-aged types and those scented with lemon peels that provide a broad spectrum of enjoyment as a food companion.

Explore Our Online Shop

- JOCHU White
- JOCHU Gold
- JOCHU Gold MIZUNARA
- Amber Jochu -Sake Zest Spirit
- Able to produce "Noto Jochu" in the Noto region, among others.

Naorai's Vision for Regional Revitalization - The Jochu Model

With Japan's sake breweries decreasing in number yearly, Naorai collaborates with various breweries to acquire sake, converting it into Jochu through its unique Low-Temperature Distillation® technique. Additionally, the establishment of "Jochu Distillation Centers" aims to create jobs and foster the continuation of sake culture while revitalizing local economies. This sustainable business model, referred to as the "Jochu Model," aspires to establish eight bases by 2025 and extend to all 47 prefectures by 2028. As part of this initiative, the Noto Distillation Center is set to open in Nakano, Ishikawa Prefecture in April 2025, focusing on contributing to post-disaster recovery efforts. Jochu's first crowdfunding campaign is launching on September 16, 2025.

Press Release for NOTO Naorai Crowdfunding

Company Overview

- Company Name: Naorai Co., Ltd.
- Established: April 6, 2015
- Capital: 93,030,000 JPY
- CEO: Koichiro Miyake
- Headquarters: Hiroshima Prefecture, Kure City
- Tokyo Office: Bunkyo Ward, Tokyo
- Sake Brewery: Naorai Jinseikogen Co., Ltd., Hiroshima Prefecture
- Parent Company: NOTO Naorai Co., Ltd. in Ishikawa Prefecture
- Business Activities: Production and sales of Jochu and other alcoholic beverages
- Employees: 11 (as of October 2024)