Takara Shuzou Kurokabekura

Located in a rich natural setting with a view of the Hyuga Sea to the east and Mt. Ozuzu to the north, the Kurokabe Brewery is the main base for shochu production at Takara Shuzo, and was named "Kurokabe Brewery" because the walls of the brewery are jet black.In addition to producing authentic shochu such as "Ikkomon", "ISAINA" and "Yokaichi", full sweet potato shochu, the brewery also owns approximately 85 types and 20,000 barrels of "barrel-stored aged sake", which is blended into Kou-type shochu and chuhai, and is made using a collection of unique techniques developed over the years by Takara Shuzo, including a particular focus on distilling, aging, and blending The company's shochu production process is based on the unique technologies Takara Shuzo has developed over many years. Brewery tours and tastings are not available.