Since 1885, Kuroki Honten has devoted itself to the art of shochu-making, which comes from a genuine passion to make refined shochu and a dedication to protect and pass down the local tradition and culture of shochu to the next generation. Kuroki Honten’s shochu-making starts with farming. They cultivate the land, sow the seeds, grow and harvest the crop, and even recycle the waste from shochu production as organic fertilizers. The base materials for the Kuroki Honten shochu are sweet potato, barley, and rice made with koji and the pure water of Kyushu Island.