By TAKESHI NAKASHIMA/ Staff Writer
August 25, 2023 at 06:30 JST
Yoriyuki Enatsu, right, the president of Kirishima Shuzo Co., and Takuzo Enatsu, a senior managing director, show off the rice-based shochu Kirishima Sururu and the barley-derived Kirishima Hororu on Aug. 2 in Miyakonojo, Miyazaki Prefecture. (Takeshi Nakashima)
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. [Read More]
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