“Otsurui” shochu (singly distilled shochu) is produced at our otsurui manufacturing facility, Yatsushiro Shiranuigura, completed in 2006. This new shochu facility in Kumamoto combines the traditional roots of shochu craftsmanship with new innovations.

Hakusui premium shochu, which uses pure water from the headwaters of the Shirakawa River in Minamiaso, designated as one of Japan's hundred most beautiful rivers, was released in 1991. The rice-based Hakusui shochu won the grand prize at the Kumamoto Regional Taxation Bureau Liquor Committee Awards for 3 onsecutive years.

We have also boldly mounted challenges in new fields, with Kurogoho shochu made from black sesame, and Dogyan barley shochu prepared using our newly developed, special “Ichirosankama” production method.

With our “korui” shochu (multiply distilled shochu) range, we were leaders in the 1980s in delivering products to customers in convenient cardboard “white packs”. In subsequent years, we worked to further respond to customer needs, switching to recyclable packaging and purifying the water used in production with bincho charcoal. Our korui shochus have enjoyed long-standing popularity.