Kirishima is a signature authentic sweet potato shochu produced by Kirishima Shuzo. Blessed by the abundant natural environment of Kyushu, this shochu is known for its distinctive fragrance and full-bodied character.
One of the features of its production is the blending of unaged shochu made using the company’s own distinctive sweet potato koji technology. This process brings out the substantial richness of sweet potatoes and creates a fragrant, well-rounded drink with a pronounced sweet potato character.
The main ingredient is Koganesengan, a variety of sweet potato cultivated in the extensive fields of southern Kyushu. The brewing water and dilution water come from Kirishima Rekka-sui, groundwater that rises from approximately 150 meters beneath the Miyakonojo Basin.
This water contains moderate amounts of minerals and dissolved carbon dioxide, creating conditions well suited to yeast fermentation. Together, the carefully selected sweet potatoes, distinctive groundwater, and brewing techniques contribute to the character of Kirishima shochu.
Kirishima is characterized by three qualities: sweetness, umami, and roundness. To bring out these qualities and appreciate the natural character of the sweet potatoes, the recommended way to drink it is as an oyuwari, or hot-water mixture.
The suggested ratio is six parts shochu to four parts hot water. This 6:4 blend helps reveal the drink’s rich aroma and mellow, full-bodied flavor.