Kirishima Shuzo

Kirishima Shuzo began in 1916, when Kichisuke Enatsu started making shochu in Miyakonojo, Miyazaki; the Enatsu family carried the business forward through successive generations. A well drilled in 1955 became the water source known as Kirishima Rekka-sui.

From the late 1960s the house adopted Kogane-Sengan sweet potatoes, and its black-koji Kuro Kirishima moved from a Miyazaki release in 1998 to national distribution the following year. Alongside sweet-potato shochu, Kirishima has explored barley shochu, vacuum distillation and long cask maturation.