The first shochu produced in 1916 by KIRISHIMA SHUZO’s founder Enatsu Kichisuke was this “black koji” preparation. The history of KIRISHIMA SHUZO raised the curtain by black koji shochu. The taste of the black koji preparation at the time of the company’s founding was recreated using cutting-edge equipment and the company’s original distillation methods to produce “KURO KIRISHIMA”. Black koji’s brewed deliciousness is the rich sweetness and crisp aftertaste. This gorgeous flavor is born from KIRISHIMA SHUZO’s long tradition spanning over 100 years and its outstanding technologies.
| Introduction of Breweries/Distilleries | KIRISHIMA SHUZO Co., Ltd. |
|---|---|
| Main ingredient | Sweet potato (Kogane Sengan) |
| Main ingredient | Sweet potato/malted rice |
| Koji | Black Koji |
| Yeast | Other |
| Distillation Method | Normal pressure |
| Classification | Authentic sweet potato shochu |
| Flavor | Black koji’s brewed deliciousness is characterized by its rich sweetness and a crisp aftertaste. |
| Recommended Drinking | Fill a glass with crushed ice; pour the shochu over it and stir slowly, then drink when the ice has melted slightly. |
| Remarks | Uses 100% sweet potatoes grown in Kyushu |
