Research Facility Introduction
Kirishima Biotech Laboratory
This laboratory engages in research and development with its variety of experimental environments and facilities.
Product Development Lab
Conducts preparation tests for shochu and spirits at a 1/10,000 of the scale of the factory. It is equipped with analytical equipment to evaluate prototypes. This is where our products under development get their start.
GC/LC Analysis Lab
Uses a range of instruments to analyze ingredients used in product development.
It plays a crucial role in designing and controlling the flavor of the relevant products based on that data.
Microbial Culture Lab
Breeds, cultivates, and manages koji mold and yeast, which are essential for making shochu.
These microorganisms are responsible for the diversity of shochu products.
Genetic Analysis Lab
Identifies new strains of koji mold and yeast, and analyzes the genes involved in giving shochu its flavor.
The lab explores new possibilities for the microorganisms it works with.
Functional Exploration Lab
Extracts, separates and refines the beneficial components from various ingredients used in shochu production and product development. It also conducts research into as yet unknown components.
