Kirishima Shuzo Co.
Kirishima Shuzo Co.
News Article | June 30, 2017
MIYAKONOJO, Japan, June 30, 2017 /PRNewswire/ -- Kirishima Shuzo Co., Ltd., a producer of "Honkaku Shochu" (authentic distilled liquor) headquartered in Miyakonojo, Miyazaki Prefecture, southwestern Japan, launched the English version of its special website "Shochu culture site" on June 28, 2017, to introduce the shochu culture to foreign countries. "Shochu culture site" is Kirishima Shuzo's original English-language website which explains various fascinating features of "sweet potato Shochu" to foreign visitors to Japan, the number of whom is expected to continue to increase in the future. The website introduces various aspects of "sweet potato Shochu" to foreigners, including ways of drinking, health effects, production methods and roots of the alcoholic spirit. The website also contains information designed to help foreigners, who have little knowledge of "sweet potato Shochu," feel connected to their countries by comparing it with similar distilled spirits such as whisky and tequila and dealing with the roots of sweet potatoes, the basic ingredient of the spirit, so that they can better understand "sweet potato Shochu." In order to help foreigners feel familiar to "sweet potato Shochu," we are planning to introduce the "DAREYAME" local culture (*1), among other features, by using videos. Apart from the English version, we are also planning to release Chinese (in simplified Chinese characters) and Korean versions of our special website. Kirishima Shuzo marked the 100th anniversary of its founding in May 2016, supported by customers since it took out its first shochu product from a warehouse in 1916. As part of our fresh efforts in the 101st year, we will introduce the shochu culture to foreign countries through the "Shochu culture site." In Southern Kyushu, it is customary to finish off the day by drinking shochu called "DAREYAME." "DARE" means fatigue while "YAME" means stop. The "DAREYAME" culture is an easygoing culture unique to Kyushu in which one finishes off the day by healing their tiredness by the end of the day and replenishing energy for the next day. Because in the olden days people healed their fatigue from farm work outside by drinking "sweet potato Shochu" hot or with hot water to warm their bodies, people drink "DAREYAME" shochu after work as everyday alcoholic beverage even today. Reference: Introducing the content of "Shochu culture site" - LET's DAREYAME! (URL: http://www.kirishima-global.com/cu/en/dareyame/ ) By introducing the "DAREYAME" culture, this website demonstrates fascinating features of the shochu culture and Japanese culture. (Scheduled to be introduced through a video in the future) - How to Drink (URL: http://www.kirishima-global.com/cu/en/howto/ ) This website illustrates ways of drinking shochu (on the rocks, with water and the like) in a schematic way by using infographics. - Healthy & Beauty (URL: http://www.kirishima-global.com/cu/en/healthy/ ) This website explains health effects of shochu (such as zero carbohydrates and zero purine bodies) by comparing with other alcoholic drinks. - What's SHOCHU? (URL: http://www.kirishima-global.com/cu/en/whats/ ) This website compares shochu with Japanese sake and the world's distilled spirits, and explains methods of producing shochu. - Roots of SHOCHU (URL: http://www.kirishima-global.com/cu/en/roots/ ) This website explains the roots of shochu (such as distilling techniques, an encounter with the koji mold, a theory of three transmission routes for sweet potatoes and so on). About Kirishima Shuzo Co., Ltd. Kirishima Shuzo, which has its head office and factory in the Miyazaki Prefecture city of Miyakonojo, is a shochu producer that marked the 100th anniversary of its founding in 2016. The company produces Honkaku Shochu such as the "Kuro Kirishima" brand by using ground water called "Kirishima Rekka-sui (fissure water)" that has been refined in Shirasu-Daichi, a broad pyroclastic plateau formed by volcanic activity that has continued for about 30,000 years, and sweet potatoes called the "Kogane-Sengan" variety that is suited to make shochu as basic ingredients. As a leading company in the shochu industry, the company has been producing good and tasty Honkaku Shochu to be chosen by customers at home and abroad while preserving and nurturing the ancient Japanese shochu culture under its slogan "spurring passion from quality." Company president: Yoriyuki Enatsu Head Office: 4-28-1 Shimokawa-Higashi, Miyakonojo, Miyazaki Prefecture, Japan Global website: http://www.kirishima-global.com/co/en/ Chinese (in simplified Chinese characters) and Korean versions of this website are scheduled to be launched in the future.
Miyagawa H.,Kirishima Shuzo Co. |
Miyagawa H.,Kumamoto University |
Tang Y.-Q.,Peking University |
Morimura S.,Kumamoto University |
And 5 more authors.
Journal of the Institute of Brewing | Year: 2011
In traditional shochu production with a long-term repetition of sashimoto, the activity of yeast cells decreases, generally resulting in bacterial contamination problems. In this study, a pilot scale study was carried out to demonstrate a technique developed with a laboratory scale test, which improved the activity of the yeast in the first-stage fermentation and the possibility of reuse of stillage for the fermentation to reduce the quantity of stillage from the distillation by 50%. The yeast cells were activated by aeration and stirring for several hours after sashimoto. The yeast cells maintained a high activity level during the entire test period. The ethanol concentration of the second-stage fermented mash was improved and an ethanol concentration of more than 17.5% (v/v) was achieved when stillage was reused in place of water for the fermentation. Comparing the flavour compounds of shochu produced by the traditional process with the long-term repetition of sashimoto, 0.2 ppm of furfural was detected in the shochu produced from the stillage reuse process. No other significant differences were found in the concentrations of the low-, middle- and high-boiling flavour compounds examined, nor in the concentrations of isoamyl acetate and β- phenethyl acetate, which are desired flavour compounds in shochu. © 2011 The Institute of Brewing & Distilling.
Kobayashi T.,Kumamoto University |
Kobayashi T.,Kirishima Shuzo Co. |
Tang Y.,University of Sichuan |
Urakami T.,Kumamoto University |
And 3 more authors.
Journal of Environmental Sciences (China) | Year: 2014
Sweet potato shochu is a traditional Japanese spirit produced mainly in the South Kyushu area in Japan. The amount of stillage reaches approximately 8 × 105 tons per year. Wastewater mainly containing stillage from the production of sweet potato-shochu was treated thermophilically in a full-scale treatment plant using fixed-bed reactors (8 reactors × 283 m3). Following the addition of Ni2+ and Co2+, the reactors have been stably operated for six years at a high chemical oxygen demand (COD) loading rate of 14 kg/(m3·day). Analysis of coenzyme content and microbial communities indicated that similar microbial communities were present in the liquid phase and on the fiber carriers installed in reactors. Bacteria in the phyla Firmicutes as well as Bacteroidetes were dominant bacteria, and Methanosarcina thermophila as well as Methanothermobacter crinale were dominant methanogens in the reactors. This study reveals that stillage from sweet potato-shochu production can be treated effectively in a full-scale fixed-bed reactor under thermophilic conditions with the help of Ni2+ and Co2+. The high diversity of bacterial community and the coexistence of both aceticlastic and hydrogenotrophic methanogens contributed to the excellent fermentation performance. © 2014 The Research Centre for Eco-Environmental Sciences, Chinese Academy of Sciences.