Be a Blender. 味覚を澄ます、本物の酒づくり。




Higashi distillery, founded in 1915 in Kagoshima, is mainly producing Shochu "Nanakubo" and "Kuro sake". Original label “Kuro sake 黒酒 " is widely known and used by the top restaurants including Michelin stars.
Also producing unique craft made liqueur line up such as "Little Kiss" series i.e. the pesticide-free black tea Shochu liqueur and new product coffee liqueur.

Pref.: Kagoshima Awards :
Kagoshima Shochu Competition: the Honorary Award (Consecutive 15yrs)
Kagoshima Regional Specialities Award :
the Governor's Grand Prize

"Being natural is the best" -Founder, Kinai Higashi


History of the company.
1915 Founded in Kagoshima City as a wholesaler of alcoholic products.
1949 Started to manufacture imo-shochu. 1955 Obtained a licence for brewing.
Finally succeeded to restore the recipe for traditional "akumochizake" and manufactured
2001 Started to manufacture “Kurozake".
2006 Built a new factory.
2015 Celebrated 100th anniversary on April 25th.


Higashi Shuzo Co., Ltd.

President Makiko Fukumoto
Head office 1-37-1 Komatsubara Kagoshima-city Kagoshima Japan 891-0114
TEL +81-99-268-2020
FAX +81-99-268-5904



Shochu is one of the typical distilled alcoholic beverages and is manufactured mainly in the Southern part of Kyushu island.

The main ingredient of imo-shochu is "imo", Japanese sweet potatoes. Shochu made in Kagoshima prefecture is called Satsuma Shochu (Satsuma is an old name for Kagoshima area).

Birthplace of Shochu

Like Bordeaux with wine, and Scotland with scotch whisky, the World Trade Organization has acknowledged Satsuma as the birthplace of Shochu.

A Healthy Liquor

Since shochu is a distilled alcoholic beverage, it is low in calories and also it goes well with Japanese food. So recently it has drawn people's attention as healthy liquor which goes perfectly well with any food.

Nanakubo and Spring Water

"Nanakubo" is the name of the place where we get spring water for our shochu. Water flows out of and is naturally filtered by the Shirasu Plateau. This water is pristine,mellow and sweet, and it is eagerly used by the demanding ice companies for its marvelous quality. "Nanakubo" is carefully prepared so that the natural sweetness of the spring water spreads in your mouth.


The symbol mark of Satsuma Shochu granted the Appellation of Origin Status by the WTO.



"Nanakubo" was created with skill, craftsmanship and dedication which was cultivated over a one-hundred-year-history of the Higashi Distillery Company.

“Nanakubo" is prepared using our unique aging method. We earnestly manufactured "Nanakubo" with heavenly spring water, which even water specialists praise in high terms.

Good Flavor

"Nanakubo" has a sweet potato flavor, and yet it is light and goes down easy without a hangover the next morning.

New Wave Shochu for Sushi

"Nanakubo" has a light but full body flavor that spreads in your mouth. “Nanakubo" is totally different from traditional imo-shochu which has a stronger sweet potato taste and odor.

“Nanakubo" has an excellent reputation for going extremely well with Japanese cuisine, especially fish dishes such as sushi and sashimi.

These are some impression about “Nanakubo" from our customers.
1 - It doesn't have a strong sweet potato smell.
2 - It enhances the delicate taste of fish.
3 - Its blue bottle looks elegant.
4 - It's fruity and smooth.
5 - Since it is low in calories, I can enjoy it often.



Professional Japanese chefs choose "Kurozake" “Kurozake" is passionately chosen by professional Japanese chefs. The basic idea of Japanese cuisine is to bring out the maximum palatability of the ingredients.

“Kurozake" is…

"Kurozake" is a kind of sweet cooking sake made with only rice and Japanese koji-mold. It has well balanced mixture of amino acids, organic acid saccharides, alcohol and active enzymes.

Active enzymes

There are many fermented foods in Japan such as miso paste, soy sauce, sake, shochu and so on. Most of them are made with the help of the Japanese koji-mold. The enzymes in those foods are still active and have no preservatives. It is sad to say, most other products have preservatives and synthetic seasonings added because the fermentation process is stopped half way by heating. Because our “Kurozake” is not heated, the enzymes are still actively alive and they do many wonderful things to improve the taste of the food.

kind of koji-mold - yellow koji-mold alcohol content - 13.5% ~ 14.5% raw materials - rice, rice koji-mold, alcohol for brewing, wood ash.