Nishi Shuzo was founded in 1845 in Fukiage, Hioki City, Kagoshima Prefecture, and has spent more than 180 years upholding the belief of crafting truly delicious shochu. The long-established distillery preserves traditional techniques whilst continually embracing challenge and innovation. Its flagship labels, the Hōzan series, including Tomi no Hōzan and Kicchō Hōzan, are highly acclaimed both in Japan and abroad and have opened new horizons for imo shochu, sweet potato shochu.
The distillery lives by the motto that sake making begins with agriculture. For eighth-generation President and CEO Yoichiro Nishi, this wasn’t always obvious. Growing up in a family with this tradition, he took the view of the sweet potato fields and rice paddies around him for granted. As he grew older and asked himself what it truly means to produce alcoholic beverages, he realised that agriculture is the foundation. The climate, the soil of the fields and the quality of the cultivation have a huge impact on the final products. The skill and expertise of the craftsmen are important, but it all begins with a thorough knowledge of and respect for agriculture.
Nishi Shuzo grows the sweet potatoes and rice used in their shochu in close collaboration with contracted farmers, particularly about the cultivation environment, soil and climate, and using only ingredients with full traceability. The rice is stored as brown rice at controlled temperatures and polished just before kōji (malt) preparation to ensure freshness. The sweet potatoes are harvested on the morning of brewing and used whilst still fresh, with the soil intact. This connection to the land runs deep: the distillery expresses the individuality of Satsuma through its shochu, deeply connected to the region’s climate and soil.
The distillery has long been recognised at domestic and international competitions, earning top honours such as Grand Gold, Best of the Best and Hall of Fame at the Tokyo Whisky & Spirits Competition, praised for its refined aroma, flavour and elegance. For Yoichiro Nishi, conveying the richness of the land is one of their key responsibilities as producers. They take great joy in expressing the blessings of the earth through shochu and bringing moments of happiness to those who enjoy it.
