A stalwart of the Kirishima Shuzo honkaku shochu line, Kurokirishima is made with Kogane-Sengan sweet potaoes from southern Kyushu. Kirishama Rekka-sui, a crisp, clear subterranean water with well- balanced mineral content, is used both in distillation and to lower the alcohol content of the final product. the secret to Kurokirishima's rich flavor lies in the use of black (kuro in Japanese) rice koji, which imparts a lush sweetness and crisp palate.