Photo/Illutration Barley-distilled shochu named Kirishima Hororu and its rice-derived counterpart, Kirishima Sururu, will hit the market in September. (Provided by Kirishima Shuzo Co.)

MIYAKONOJO, Miyazaki Prefecture--A leading distiller that became the toast of the shochu world with its Kuro Kirishima brand is hoping to repeat the feat with new products using barley and rice for the first time in more than two decades.

Potato-based shochu products like Kuro Kirishima currently account for the lion’s share of Kirishima Shuzo Co.’s output.

The company, headquartered in Miyakonojo, said barley-distilled Kirishima Hororu and rice-derived Kirishima Sururu will hit store shelves on Sept. 13.

“My hope is that new brand values will be created,” said Yoriyuki Enatsu, the president of Kirishima Shuzo, referring to his plans to make the new lineup a core part of the company’s business, along with their potato-based counterparts.

The Kirishima Hororu and Kirishima Sururu will be the company’s first bottles fashioned from barley and rice in 22 years and 23 years, respectively, according to an Aug. 2 announcement by Kirishima Shuzo.

Both of them utilize “koji” seasoning made from slightly polished rice marked by the bran and germ left behind. This leaves a profound taste and a deep aroma depending on how the rice grains are refined.

Two kinds of exclusively developed yeast are used in the fermentation process.

The barley shochu is characterized by a sweet banana-like flavor, while the rice-based one boasts a clear mouthfeel as well as an elegant fragrance resembling that of sake.

Kirishima Shuzo spent more than five years developing the two products, drawing on expertise accumulated through the production of potato-based shochu.

It is now struggling to secure a steady supply of sweet potatoes for shochu production due to the recent spread of a pathogen called Diaporthe destruens.

Kirishima Shuzo decided to cultivate its own sweet potatoes from seeds and seedlings. But procurement is still “unstable,” officials said.

For this reason, the company holds high expectations for its new product lines.

“We can assert with confidence that their quality is exceptional,” said Takuzo Enatsu, a senior managing director of Kirishima Shuzo. “They may mark a turning point for barley and rice shochu, proving as successful as Kuro Kirishima.”

The 1,800-milliliter and 900-ml bottles of Kirishima Hororu will carry price tags of 2,028 yen ($13.80) and 1,077 yen, including tax. A 900 ml. bottle of Kirishima Sururu will sell for 1,067 yen.

Kirishima Hororu and Kirishima Sururu have a proof content of 25 percent alcohol by volume.

Related News