Kirishima Shochu Distillery
Kirishima Shuzo is a distillery in Miyazaki prefecture whose first ever shochu back in 1916 was a satsuma imo (sweet potato) one made with black koji. We kept with tradition and continued this line of black koji shochu, which grew into our now nationally recognized Kuro Kirishima. We use 100 percent Japan-grown sweet potatoes, Japan-grown rice and pure Kirishima groundwater from100m underground.
People, Environment, Culture
Since our founding, we at Kirishima Shuzo have placed the greatest importance on showing love for the people and these lands, and sharing their affection in return. Our ingredients are local, the bounty of nature found in Southern Kyushu.
Our innovative technology has been handed down from person to person and refined with each generation.
Our richly varied local cuisine features from time-honored flavors and methods still loved today, and always, there is the joy of the table, surrounded by friends.
Whatever the meal and whomever the company, our goal is to continue to offer the shochu that makes such times truly delicious and enjoyable.
A people, a climate and a culture- the embodiment of the quality we have so highly.
Probably the most common way to enjoy honkaku shochu is on the rocks or rocks with a little water or soda. Some enjoy with added hot water or chilled water. We included a few cocktails using Kirishima shochu to try a new way of drinking shochu.