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 potatos, Japan-grown rice and pure Kirhisima groundwater from 100m underground.
While many companies in Kagoshima produce and sell shochu, few outside of the city know that the product is rarely produced by large corporations and is handled by a small family-run company. That is, at Satsuma Shuzo, the quality of the spirit is maintained through generations of skilled craftsmanship.