Kuro Kirishima: The Black Koji Imo Shochu, on the Rocks

Shochu is one of Japan's more underappreciated spirits, a sophisticated, multi-layered spirit that's been the daily pour for generations of Japanese drinkers, even if sake gets more attention internationally. Imo shochu (sweet potato shochu) is known for its earthy, robust character and aromatic complexity. We're highlighting that heritage with Kurokirishima, one of the most respected imo shochus coming out of Kyushu.

A Taste of Kyushu: The Legacy of Imo Shochu

Southern Kyushu's climate and mineral-rich volcanic soil make it ideal for growing quality sweet potatoes. Shochu production dates back to Japan's 16th century, and imo shochu took root in Satsuma, today's Kagoshima, where sweet potatoes were plentiful. Because it's distilled rather than brewed like sake, shochu comes out with higher alcohol content and more concentrated flavor.

Kurokirishima is made by Kirishima Shuzo, and it's one of Japan's most respected imo shochus. It has deep umami, a silky mouthfeel, and a subtle roasted sweetness, refined, but still assertive. The "Kuro" in the name refers to the black koji mold used in fermentation, which adds complexity and gives the spirit its distinctive richness.

How We Serve Kurokirishima at Izakaya Juraku

• On the Rocks (Rokku): Ice brings out the silky texture and deep roasted potato notes, with gradual dilution softening the alcohol while highlighting the natural sweetness.
• Mizuwari (With Water): The traditional way to reveal its more delicate floral and earthy sides.
• In Cocktails: Our bar team likes to push it further. Our Umegroni combines Kurokirishima imo shochu, shiso-infused umeshu, and amaro for a bittersweet, herbaceous drink.

Who Should Order It

If you drink mezcal, this is the closest thing on our list to what you already like. Both are distilled from something with real character left in it, and both taste unmistakably of the plant they came from rather than of the barrel.

With food it does the job an imo shochu is supposed to do, which is stand up to fat and char. Grilled skewers, anything miso-glazed, oily fish.

Drink it on the rocks, or mizuwari with cold water, which is how it is drunk where it is made. Ask at the bar and we will pour it next to Aka Kirishima, same distillery, and you can hear how far apart two bottles from one house can sit.