Kirishima Shuzo, Japan's Largest Shochu Maker, Posts First Sales Increase in Three Years

Kirishima Shuzo, based in Miyakonojo, Miyazaki Prefecture, is Japan’s largest shochu producer. On 23 June the company announced its sales results for the fiscal year ended March 2026 (April 2025 to March 2026). Sales rose 0.9% year on year to 53.037 billion yen, exceeding the previous year’s figure for the first time in three years. The increase is small, but an upturn at one of the industry’s leading producers is a development worth noting for anyone following the state of the shochu market.

Honkaku Shochu Is the Core of Sales

Honkaku shochu accounts for most of the company’s sales, and it rose 0.7% year on year to 52.191 billion yen. Honkaku shochu is a traditional Japanese distilled spirit made from ingredients such as sweet potato, barley and rice, and distilled only once in a pot still. Unlike vodka and similar spirits, which are distilled repeatedly to strip out impurities, it retains the aroma and flavour of its raw materials. It is typically bottled at around 25% ABV and is traditionally drunk diluted with water or hot water, or over ice. After two years in which sales failed to top the previous year, the leading maker’s return to growth can be read as a sign that the market is beginning to settle.

Three Brands Behind the Growth

Three brands drove the increase. The first was Akakirishima, whose sales resumed after a temporary suspension. The second and third were the fruity Akane Kirishima and KIRISHIMA No.8, both of which sold steadily. Many people associate shochu with a robust, rustic aroma. That brands with fruit-like aromas have supported results suggests that the styles of shochu are broadening and may be starting to win over new drinkers.

A Look Inside the Distillery

Miyakonojo is a basin town in the south-west of Miyazaki Prefecture, close to the border with Kagoshima Prefecture. Kirishima Shuzo continues to make shochu here using large-scale facilities. Footage filmed by a visitor conveys the sheer scale of Japan’s biggest producer, from mashing to distillation and bottling.

When looking for honkaku shochu in Europe, check the label for the words “honkaku shochu” and for the stated ingredients, such as sweet potato, barley or rice. The ingredient makes a big difference to the character of the aroma. The fruity brands that drew attention this time are approachable even for those new to shochu. Start with a large ice cube on the rocks to appreciate the aroma, then compare how the impression changes with water or hot water. Paired with salty or fatty dishes such as yakitori, pork dishes and fried food, the clean finish really comes through.