EST. 1986

国分酒造株式会社

さつま国分

Since 1986 — 加治木エリア, Kagoshima

Kokubu Shuzo brews with local sweet potatoes and rice and water drawn from about 100 metres underground. For more than thirty years toji Nobuhisa Yasuda has pushed at shochu's possibilities — developing an all-potato shochu with koji grown on sweet potato instead of rice, and reviving the heirloom potato variety Tsurunashi Genji.