KUROISHIDAKE

黒石岳

Black-koji fermentation and atmospheric distillation form the base. Instead of passing the spirit through a filtration machine, Kokubu Distillery removes oil by hand to retain the shochu’s character. Its name comes from Mount Kuroishidake near the distillery.

Black-koji honkaku imo shochu · 25%

MaterialSweet potato / rice koji

KojiBlack rice koji

DistillationAtmospheric

FinishingManual oil removal

Alcohol25%

Place in the name

Named for the mountain beside the distillery

KUROISHIDAKE takes its name from Mount Kuroishidake near Kokubu Distillery. The name keeps the bottle tied to the landscape around the brewery rather than to an abstract flavour or style.

Handwork after distillation

No filtration machine

The distillery does not use a filtration machine for this expression. Oil that appears after distillation is removed by hand instead—a deliberate finishing choice intended to leave more of the shochu’s original character in the bottle.

Food affinities

The care of handwork, matched in four directions

The record for this product states that it is built on black-koji fermentation and atmospheric distillation, that no filtration machine is used and oil is removed by hand after distillation instead, and that this finishing choice prioritises the shochu’s original character over efficiency. Specific descriptions of aroma or taste are not stated as confirmed fact on the page. No such claim is made here either; instead, the four directions below are built on the recorded making choices — handwork, and prioritising original character over efficiency. These are not pairings the maker has stated officially; they are a reading of the recorded characteristics.

Careful handwork, met with the same careDuck confit, pork ginger-fried Japanese style (shogayaki), grilled pork (moo yang). Matched with dishes that take time and care over the heat, echoing the recorded choice of removing oil by hand rather than by machine.

A spirit named for a mountain, matched with regional cookingCassoulet, nopei-jiru (rustic Japanese root-vegetable soup), gaeng pa (forest curry). Matched with simple, place-rooted dishes, echoing the recorded fact that the name comes from a mountain near the distillery.

Finishing without machinery, met with home cooking that takes timeShepherd’s pie, niku-jaga (Japanese beef and potato stew), pad prik gaeng (stir-fry with house-made chilli paste). Matched with home dishes that don’t shortcut the cooking time, echoing the recorded choice to prioritise flavour over efficiency.

A design that keeps original character, met with ingredients that stand on their ownSimply salt-grilled lamb, salt-grilled sanma (Pacific saury), Thai-style omelette (kai jiao). Matched with lightly seasoned dishes that let a single ingredient lead, echoing the recorded aim of retaining the shochu’s original character.

One approach to matching food and drink is to read the choices behind how something is made — what is retained and what is removed. Because this product does not state a specific aroma as confirmed fact, the four directions above were built from its recorded process: black-koji fermentation, atmospheric distillation, and hand-removal of oil.

Pairing guide — Shochu & Selected Spirits

The producer

Kirishima, Kagoshima — Kokubu Distillery

Kokubu Distillery works in Kawahara, Kirishima, Kagoshima. Across its range, the house explores how material, koji, yeast and distillation shape shochu. KUROISHIDAKE shows its more traditional side through black-koji fermentation, atmospheric distillation and careful hand finishing.

For restaurants and retailers

For current-lot specifications, availability, storage requirements and trade terms, please contact Bacchus Global.

Make a trade enquiry

KUROISHIDAKE

Named for the mountain beside the distillery

No filtration machine

The care of handwork, matched in four directions

Kirishima, Kagoshima — Kokubu Distillery

Continue exploring

Age Verification