Aokage was born in 2006 after making numerous attempts and adjustments in various brewing processes. It is made by atmospheric distillation to produce a strong, deep, rich flavor. The rich and long aftertaste is the reason why our elbow-bending customers love it and say, "I can enjoy the flavors of a distilled liquor equal to foreign liquors. In Japan, Aokage is produced twice a year-in the spring and fall.

This shochu is made with “Murasakimasari” red potatoes. Aka-(red) kirishima is named after the redness that is created by a chemical reaction of Murasakimasari’s rich polyphenol and shochu malt’s citric acid. A lingering sweetness and classy aroma are what set this authentic shochu apart.

Black malt was the ingredient used to create the first shochu introduced in 1916 by Kirishima Shuzo’s founder Kichisuke Enatsu. Kirishima Shuzo’s history began with black malt shochu. “Kurokirishima” revives the original black malt taste, which is thick and sweet with a sharp after taste.

“Shirokirishima” is an authentic white malt shochu made with sweet potato “Koganesengan” grown in Southern Kyushu’s Shirasu (volcanic ash) Plateau and cold/clear groundwater “Kirishima Rekkasui” from Mount Kirishima. “Heisei Miyazaki yeast” adds sweet aroma derived from yeast. We pursued great balance of sweetness, umami, and roundedness while heightening richness and sweetness and resulted with a smooth palate. You can enjoy the heavy depth and soft aroma of sweet potato.

This product’s main ingredient is naturally grown “Benikotobuki imo”, sweet potato. Once you eat it , the rich taste and sweetness infinitely fill your mouth.