Nishi Shuzo’s shochu production begins on the landmass of Satsuma, as the essence of our flavor originates from the crops cultivated in these fields.

In addition to refining our brewing and distillation techniques, we believe that an essential part of our shochu production is creating rich soil for growing our own sweet potatoes and rice, which should not be outsourced to others. For this reason, we have established an experimental farm, which we consider to be an indispensable part of our “kura without a roof.”

From January to August, our kura-bito toil under sun, wind and rain, growing several varieties of sweet potatoes and rice, exploring the possibilities of creating new flavors. This begins with researching soil preparation and cultivation methods.
These are not results that can be found in a year or two.
It is a continuous journey to cultivate the seedlings of delicious flavors for the next ten, twenty years and beyond.

From September to December, our kura-bito are in the distillery, communicating with and guiding the microorganisms responsible for fermentation, making the most of our carefully grown crops and ensuring a delicious taste that brings happiness to people.

Our gratitude for agriculture, our predecessors, and particularly our customers drives and supports us every day, keeping us far from the world of efficiency.