Kirishima Shuzo Co., Ltd. is a Japanese distillery headquartered in Miyakonojo City, Miyazaki Prefecture, where it also operates its manufacturing facilities. The company specializes in the production and sale of authentic Japanese shochu, a traditional distilled spirit. It is particularly well known for its popular sweet-potato shochu brands, including Kuro Kirishima and Shiro Kirishima.
In addition to shochu, Kirishima Shuzo is involved in craft beer production and sales, as well as restaurant operations. The company name and its famous product name, Kirishima, come from the Kirishima Mountains, which rise along the border between Miyazaki and Kagoshima prefectures.
Kirishima Factory Garden, also known as Shochu Village, is a multipurpose facility operated by Kirishima Shuzo. Visitors can learn about the company’s history and the production of shochu, experience the culture of this traditional Japanese spirit, enjoy local food and craft beer, and explore the landscaped grounds.
Kirishima Factory Garden is designed as a place where visitors can discover the history and manufacturing process of Kirishima shochu through their five senses. In addition to learning about shochu, visitors can enjoy craft beer, local specialties, freshly baked bread, and other attractions.
The complex combines factory-tour facilities, a museum, a brewery, a bakery, restaurants, shops, a shrine, and landscaped gardens. It offers a variety of experiences for people interested in Japanese food culture, manufacturing, and regional products.
KIRISHIMA WALK FACTORY is the main attraction at Kirishima Factory Garden. This guided factory tour introduces visitors to the production process of Kirishima shochu, from the preparation of the ingredients to distillation.
The tour explains the individual stages of production, including washing and steaming rice, primary fermentation, steaming sweet potatoes, secondary fermentation, and distillation. Visitors can follow the process step by step and gain a deeper understanding of how authentic Japanese shochu is made.
The explanations are provided by a guide, and the tour takes approximately 45 minutes. Advance reservations are required, so visitors should arrange their tour before arriving.
The factory tour is designed to engage more than just the sense of sight. Videos, sounds, explanatory panels, and interactive displays help visitors understand the history and production techniques of shochu.
Among the displays are an enormous sweet-potato exhibit and a presentation recreating the historical roots of distilled spirits. These visual features make the manufacturing process easier to understand and add an entertaining element to the visit.
There is also a section where visitors can experience the aromas of different shochu varieties. By smelling the samples and trying to identify the brands, visitors can explore the distinctive fragrances created by different ingredients and production methods.
This activity is particularly enjoyable for people who want to develop a deeper appreciation of shochu and learn how to distinguish its aromas.
The Kiri no Kura Museum introduces the natural environment and fermentation technologies behind Kirishima shochu.
The museum explains the relationship between the land around the Kirishima Mountains and the production of shochu. Visitors can learn about the important roles played by sweet potatoes and water, two essential ingredients in the manufacturing process.
By discovering how local natural resources are used in brewing and distillation, visitors can better understand why the environment of Miyazaki is so important to Kirishima Shuzo’s products.
Kiri no Kura Brewery produces craft beer using Kirishima Fracture Water, the natural underground water discovered by Kirishima Shuzo.
The brewery offers a variety of styles, including a sparkling alcoholic beverage made with Hyuganatsu citrus, pale ale, pilsner, amber ale, and stout. These different varieties allow visitors to experience a range of flavors and brewing styles.
The restaurant serves dishes prepared with local ingredients, providing an opportunity to enjoy regional food alongside the brewery’s craft beer.
During the summer season, a beer garden is also opened at the facility. Depending on the event and its operating arrangements, visitors may be able to enjoy an all-you-can-drink selection of KIRISHIMA BEER.
The beer garden offers a relaxed atmosphere in which to spend time with family and friends while enjoying the warm-season surroundings of the complex.
Kiri no Kura Bakery makes use of Kirishima Shuzo’s fermentation technology to create distinctive baked goods.
One of its special ingredients is shochu moromi, the fermented mash produced during the shochu-making process. This by-product is incorporated into bread, giving it a rich and distinctive flavor.
The freshly baked bread is especially popular with visitors. The bakery also has an eat-in area where guests can enjoy its products as a café-style break during their visit.
Because the bakery offers food and a place to relax, it is also a convenient stop for families with children and visitors who are driving. People who do not drink alcohol can enjoy this part of the facility as well.
One of the special features of Kirishima Factory Garden is the opportunity to drink Kirishima Fracture Water free of charge.
This natural underground water was discovered by Kirishima Shuzo in 1955 (Showa 30), when the company drilled a well near its factory.
The water is essential to the production of Kirishima shochu and is used throughout the manufacturing process, including the preparation of the fermentation mash and the dilution of the finished spirit.
Its importance to the company goes beyond its role as an ingredient. The water is also one of the attractions that draws visitors to the factory garden, where they can experience the natural resources that support the region’s shochu culture.
The shops at Kirishima Factory Garden offer a selection of products from Kirishima Shuzo, including shochu and craft beer, as well as special items associated with the facility.
Visitors can find sweets made with Kuro Kirishima, including chocolate and castella sponge cake. There are also souvenirs inspired by shochu and the company’s products, making the shops a convenient place to look for distinctive gifts.
Some items are exclusive to Kirishima Factory Garden and are difficult to find elsewhere. Takeaway Kirishima beer is also available, making it possible to bring home a taste of the brewery.
Within Kirishima Factory Garden stands Kirishima Shochu Shrine, a small shrine closely connected with the history and philosophy of Kirishima Shuzo.
The shrine was established in 1933 (Showa 8) by the company’s founder, Enatsu Kisuke. He created it to express gratitude for the blessings of nature in the Kirishima Mountains, which provide the natural resources essential to shochu production.
Originally, the shrine was located at the site where Kirishima Shuzo was founded. In 2014 (Heisei 26), it was relocated to the grounds of Kirishima Factory Garden.
The shrine is a symbolic place that conveys the company’s history and its appreciation for the natural environment. It also reflects the importance of the mountains, water, and agricultural ingredients in the tradition of Kirishima shochu.
Kirishima Factory Garden has extensive landscaped grounds where visitors can enjoy flowers and greenery throughout the year.
Seasonal flowers add color to the garden, creating an attractive setting for a leisurely walk. Visitors can take a stroll while enjoying a KIRISHIMA BEER or freshly baked bread from Kiri no Kura Bakery.
Relaxation areas are provided at various points around the grounds, allowing visitors to take a break and appreciate the changing seasons.
The garden offers a pleasant contrast to the factory and museum facilities. It is a place where visitors can slow down, enjoy the natural surroundings, and spend a relaxing part of their day.
The history of Kirishima Shuzo began in 1916 (Taisho 5), when its founder, Enatsu Kisuke, started producing sweet-potato shochu in Miyakonojo City, Miyazaki Prefecture.
The business was originally established under the name Kawahigashi Enatsu Shoten. From its beginnings as a local producer, the company gradually developed into one of Japan’s best-known shochu manufacturers.
In 1955 (Showa 30), Kirishima Shuzo discovered natural underground water near its factory. The company named it Kirishima Fracture Water (Kirishima Rekkasui).
Since its discovery, this water has been used throughout the shochu-making process, including the preparation of the fermentation mash and the dilution of the finished product.
The water became an essential element of the company’s production philosophy and remains closely associated with the identity of Kirishima shochu.
The expression honkaku shochu, meaning authentic or traditional shochu, has an important place in the history of Japanese distilled spirits.
In 1957 (Showa 32), the company’s second president, Enatsu Junkichi, proposed the term at the Kyushu Old-Style Shochu Council held in Kumamoto Prefecture.
The name was subsequently recognized as an official legal designation under a Ministry of Finance ordinance in 1962 (Showa 37).
Junkichi was an academically minded businessman who had studied applied chemistry at the Faculty of Engineering of Tokyo Imperial University, now the University of Tokyo. Although he inherited a regional distillery business, he brought scientific knowledge and a strong interest in technical improvement to shochu production.
He personally worked on blending techniques and improvements to distillation equipment, helping establish the company’s emphasis on product quality and manufacturing technology.
After Junkichi’s death, the business was taken over by the third president, Enatsu Junyuki.
Under his leadership, the company continued the high-quality production policy established by Junkichi while focusing on the development and marketing of new products.
One of the major achievements of this period was the development of Kuro Kirishima, a sweet-potato shochu designed to reduce the strong smell that some consumers associated with traditional sweet-potato shochu.
The product helped introduce the appeal of sweet-potato shochu to a wider audience. Its popularity contributed significantly to the company’s growth during the shochu boom of the 2000s.
In 2012, Kirishima Shuzo’s sales exceeded 50 billion yen, making it Japan’s largest authentic shochu manufacturer by sales at that time.
Kirishima Shuzo has also pursued initiatives beyond traditional shochu manufacturing.
On September 1, 2014, the company began a biogas power generation business using shochu lees, the residue left after the distillation process. By fermenting this by-product, the company produces biogas that can be used to generate electricity.
On April 1, 2015 (Heisei 27), Kirishima Holdings Co., Ltd. was established, and the company moved to a holding-company structure. Following this change, Kirishima Holdings took responsibility for the management functions of Kirishima Shuzo.
The use of shochu by-products for energy production represents an effort to make more effective use of resources generated during manufacturing.
The following milestones trace the company’s development from its founding as a local shochu producer to its growth into a major manufacturer.
Enatsu Kisuke founded Kawahigashi Enatsu Shoten in Miyakonojo City, Miyazaki Prefecture, and began producing authentic shochu.
The name and brand “Kirishima” were registered as a trademark.
The business was reorganized as Kirishima Shuzo Co., Ltd., and Enatsu Junkichi became president.
At the Kyushu Old-Style Shochu Council, Enatsu Junkichi proposed the term “honkaku shochu” (authentic shochu).
In response to increasing sales, the factory was expanded to a production capacity of 40,000 koku, a traditional Japanese volume unit used for sake and shochu.
The company opened a Tokyo branch office.
The company opened an Osaka branch office.
Kirishima shochu in paper cartons was released.
The authentic sweet-potato shochu Kuro Kirishima was launched.
The authentic sweet-potato shochu Aka Kirishima was launched.
Kirishima Holdings Co., Ltd. was established, and the company adopted a holding-company structure.
To commemorate the 100th anniversary of the company’s founding, a special product called Kirishima (Miyazaki Limited Edition) was released.
Kirishima Shuzo produces several well-known varieties of authentic sweet-potato shochu. Each has its own ingredients, fermentation characteristics, aroma, and flavor profile.
Shiro Kirishima is made using Koganesengan sweet potatoes grown in southern Kyushu and Kirishima Fracture Water.
It is characterized by a smooth, rounded flavor with a lingering richness. White koji mold is used in its production.
The product was originally sold under the name “Kirishima.” Following the launch of Kuro Kirishima, its name was changed to Shiro Kirishima to distinguish it from the new black-koji variety.
Its advertising phrase is “Doshitto Huwanto”, expressing a substantial yet gentle character.
Kuro Kirishima is made using black koji mold and Koganesengan sweet potatoes produced in Miyazaki Prefecture.
It is known for its mild, smooth character combined with a clean finish.
The brand gained nationwide recognition after being introduced on the Japanese television program 99 Size. This exposure helped increase its popularity and contributed to the growth of the company’s sales.
Its advertising phrase is “Torotto Kirittto”, suggesting a rich, smooth taste followed by a crisp finish.
Aka Kirishima is made using a purple sweet-potato variety called Murasakimasari.
It is characterized by an aromatic fragrance derived from the sweet potatoes and a clear, gentle sweetness.
When it was first released, the product was difficult to obtain because of its popularity. It has since become relatively easier to find.
Its advertising phrase is “Miyabi ni Surutto”, conveying an elegant and smooth drinking experience.
Akane Kirishima is an authentic sweet-potato shochu made using Tamaakane, an orange-fleshed sweet-potato variety.
It is known for its fruity fragrance, reminiscent of peaches and oranges, and its pleasant sweetness.
Its advertising phrase is “Kiratto Hanayaka”, suggesting a bright and lively character.
Kirishima Shuzo operates manufacturing facilities in Miyakonojo City, Miyazaki Prefecture, including its head office factory and the Shibita Factory.
For sales and distribution throughout Japan, the company also maintains branch offices in Tokyo, Osaka, Fukuoka, and Miyazaki.
Through these production and sales bases, Kirishima Shuzo has expanded its business from a local distillery into a nationally recognized manufacturer.
Kirishima Shuzo has continued to evolve through initiatives such as the launch of biogas power generation in 2014 and the transition to a holding-company structure in 2015.
The company celebrated its 100th anniversary in 2016 and continues to pursue further growth while emphasizing cooperation and coexistence with the local community.
Its activities demonstrate that the company’s development is not limited to producing shochu. By making use of fermentation technology, local agricultural resources, and the natural water of the Kirishima region, it continues to explore new possibilities for its business.
Kirishima Factory Garden is a destination where visitors can discover the history and production of Japanese shochu while enjoying a wide range of other experiences.
The guided tour at KIRISHIMA WALK FACTORY introduces the stages of shochu production, while the Kiri no Kura Museum explains the relationship between the Kirishima natural environment and the ingredients used in brewing and distillation.
Visitors can also enjoy craft beer at Kiri no Kura Brewery, try freshly baked bread made with shochu moromi at the bakery, sample the natural Kirishima Fracture Water, and shop for regional products and original souvenirs.
The shrine dedicated to shochu culture and the spacious seasonal gardens provide additional reasons to explore the grounds at a leisurely pace.
Whether you are interested in traditional Japanese food culture, manufacturing technology, local ingredients, or simply a relaxing place to spend time, Kirishima Factory Garden offers a varied experience in Miyakonojo. It is an excellent place to discover the history and culture behind one of Miyazaki’s best-known shochu producers.