Osuzuyama Distillery
Owned and run by the Kuroki family of legendary Kuroki Honten Distillery, the Osuzuyama Distillery was started in 1998 as a distillery specializing in traditional craft shochu where all koji is made by hand without automated equipment and using only the finest ingredients grown by the family on their own farms. It is located in the middle of the woods on top of Mount Osuzu to get access to a pure, untainted water source and clean, clear air for fermentation. The spirits they make have set a new benchmark for quality in the industry, from the spicy and deep Yamasemi rice shochu to the tropical and aromatic Yamaneko sweet potato shochu, both named after local fauna that inhabit the woods around the brewery. In recent years they have expanded into highly distinctive shochu based gin made from botanicals they grow themselves and fully handcrafted malt whiskey.
