Made from Murasaki (purple)-Masari sweet potatos, rich in polyphenols which react with the citric acid generated by the shochu koji to produce a bright red color that gives Aka Kirishima its name, these impart a distinctive fragrance, refined aromas and clear, lingering sweetness.
In 1916 Founder Kichisuke Enatsu begins manufacturing Honkaku (single distillation) Shochu in Kawahigashi, Miyakonojo, Miyazaki Prefecture under the Kawahigashi Enatsu Shoten name, the forerunner of Kirishima Shuzo.
Having taken their name from Mount Kirishima, a local symbol, they believe it is their duty to see that these individual activities help protect their local environment and lead to the production of quality ingredients.
By-products of shochu production, such as shochu lees and potato leavings are recycled to generate energy, part of their proactive participation in local environmental conservation efforts.
To fully appreciate the natural aroma and flavor of the ingredients, we recommend drinking Aka Kirishima on the rocks or neat.
