Our Passion for Kametsubo -

Our Passion
for Kametsubo

Our Beginnings and Our Passion

Located in the rich natural beauty of Kushima City,
Miyazaki Prefecture, Kouzou Shuzo has been pursuing
“shochu that speaks to the soul” since its founding in 1919.
We cherish crafting shochu that makes the most of local
agricultural products and pure water,
deeply rooted in the region’s unique climate and environment.
We take pride in the meticulous handcrafting and unwavering
commitment to quality that only a small-scale brewery can offer.
We hope that each bottle gently accompanies and enriches someone’s daily life.

Our Beginnings
and Our Passion

Located in the rich natural beauty of Kushima City,Miyazaki Prefecture, Kouzou Shuzo has been pursuing “shochu that speaks to the soul” since its founding in 1919.
We cherish crafting shochu that makes the most of local agricultural products and pure water, deeply rooted in the region’s unique climate and environment.
We take pride in the meticulous handcrafting and unwavering commitment to quality that only a small-scale brewery can offer.
We hope that each bottle gently accompanies and enriches someone’s daily life.

Fermenting in Kametsubo

The Kametsubo fermentation method
—considered the very origin of authentic shochu production
—is a traditional technique that has been practiced in southern Kyushu for generations.
At Kouzou Shuzo, we have been preserving this method with an unwavering commitment since our founding.
Although it is a time-consuming and labor-intensive process that goes against the times, it remains a true source of pride for us.

The Kametsubo fermentation method—considered the very origin of authentic shochu production—is a traditional technique that has been practiced in southern Kyushu for generations.
At Kouzou Shuzo, we have been preserving this method with an unwavering commitment since our founding.
Although it is a time-consuming and labor-intensive process that goes against the times, it remains a true source of pride for us.

FEATURE. 1

An Incomparable,
Premium Flavor Crafted in Kametsubo

Made from unglazed, breathable clay, kametsubo maintains a natural microbial environment, providing an ideal space for yeast to breathe and ferment slowly.
This “breathing vessel” brings out shochu’s rich, mellow, and complex flavors that cannot be achieved with tank fermentation.

FEATURE. 2

Fermentation Nurtured
by Craftsman’s Touch and Senses

Kametsubo fermentation cannot be fully entrusted to machines.
Master brewers must rely on their five senses to carefully monitor temperature, humidity, and the progress of fermentation.
Each kametsubo is inspected one by one every day, and only when the conditions are just right does the process move to the next stage.
This meticulous work demands not only technical skill, but also the intuition and experience of a true craftsman.

FEATURE. 3

Uncompromising Quality Achievable Only
in Small Batches

Kametsubo fermentation does not allow for mass production, and therefore is unsuitable for large-scale manufacturing.
However, this is precisely why we can craft delicate, high-quality shochu with heartfelt care and sincerity in every single bottle.
At Kouzou Shuzo, we remain committed to this seemingly inefficient method, delivering the irreplaceable “authentic taste” to you.

FEATURE. 4

Preserving Tradition for Future Generation

Passing down this traditional brewing method to future generations is also a part of our mission.
We hope to share the value of kametsubo fermentation with more people, and help them discover the profound charm of shochu.
With that in mind, we will continue to dedicate ourselves to careful and attentive shochu brewing.