Passion
The production of delicious shochu is only possible thanks to the blessings of the local area. Kyushu's Shirasu Plateau, with its volcanic ash soil and excellent drainage, is ideal for growing sweet potatoes. We Kirishima Shuzo use 100% Kyushu-grown sweet potatoes in our production. This passion for fresh sweet potatoes allows us to create shochu that is rich in flavor, free from any impurities.
Our sweet potato honkaku shochu, Kuro Kirishima and Shiro Kirishima, are primarily made using the Kogane-Sengan sweet potatoes. Aka Kirishima is made with Murasaki-Masari sweet potatoes, while Akane Kirishima is made with Tama-Akane sweet potatoes. Through the use of unique sweet potato varieties and years of product development, it took 10 years to perfect Aka Kirishima and 9 years to perfect Akane Kirishima.
Kirishima Shuzo collaborates with farmers and public research institutions to engage in experimental cultivation, striving to enhance quality. Additionally, to ensure the use of safer and more reliable sweet potatoes, we investigate the farmers' cultivation practices and conduct tests for pesticide residues.
Kirishima Shuzo is dedicated to using only 100% Kirishima Rekka-sui to preserve the distinctive flavor of our products. This pristine groundwater was discovered in 1955, stored in cracks in the underground bedrock of the Miyakonojo Basin.
The rain that falls on the Kirishima Mountains is naturally filtered over several decades as it passes through the Shirasu layers (pyroclastic flow deposits) and volcanic ash soil, eventually being stored deep underground. It contains the perfect balance of minerals for yeast fermentation, resulting in a pure and smooth taste—the very essence of Kirishima Shuzo’s shochu.
At Kirishima Shuzo, Kirishima Rekka-sui is used throughout the entire manufacturing process, not just for brewing and diluting shochu. To protect this vital water source, employees participate in annual reforestation activities.
To ensure the safety and quality of our shochu, we are committed to using 100% Japanese rice, with about half sourced from Miyazaki Prefecture. This rice is essential for making koji, which converts the starches from both rice and sweet potatoes into sugar, enabling yeast to ferment the sugar into alcohol. The process relies on the unseen work of koji mold and yeast.
To adapt to modern demands and maintain consistent production levels, we have introduced a disk-type automatic koji-making machine. After years of dedicated research, Kirishima Shuzo has perfected a koji-making method that efficiently produces enzymes and citric acid.
Koji mold, used in the production of shochu, generates citric acid. This citric acid acts as a natural preservative, preventing bacterial contamination and stopping the fermentation mash from spoiling, even in the warm climate of southern Kyushu. For example, Kuro Kirishima uses black (kuro) koji, Shiro Kirishima uses white (shiro) koji, and Torafu (tiger strypes) Kirishima combines black and yellow koji, which is reflected in their names.
To deliver great-tasting shochu, we take pride in making it right here in Miyakonojo. Kirishima Shuzo operates five factories within two manufacturing plants. This enables a production capacity of approximately 200,000 bottles (2,000 Koku) per day, based on 1.8L bottles with 25% alcohol content, which is key to boosting our product quality and production capacity.
Each of the five factories are named as follows.
carries a distinct name.
Southern Kyushu
