The finest ingredients, nurtured by time and the blessings of nature.
The cold, clear waters of the Shirasu Plateau, nurtured over 2,500 years.
Sweet potatoes, cultivated in fertile soil and ideal for creating Honkaku Shochu.
This unique local climate and culture, developed over centuries, produces the finest ingredients,
which in turn go into the quality and flavor that is Kirishima Shuzo.
Shochu is always accompanied by food and laughter.
We believe the culture of shochu goes hand-in-hand with our food culture.
Kirishima Shuzo’s Honkaku Shochu brings out the best in seasonal flavors from the mountains and the sea, while bringing out smiles among those who gather to enjoy them.The Culinary Tradition LET's DAREYAME!
We are sustained by the natural bounty of Southern Kyushu, and return that sustenance.
By-products of shochu production, such as shochu lees and potato leavings are recycled to generate energy, part of our proactive participation in local environmental conservation efforts.
Having taken our name from Mount Kirishima, a local symbol, we believe it is our duty to see that these individual activities help protect our local environment and lead to the production of quality ingredients.
The bounty we receive from nature, we return to nature as we craft each delicious glass of shochu.The Culture