Iki no Kura Shuzo

Iki no Kura Shuzo is a distillery established in 1984 when six breweries with over 200 years of history came together to form the Iki Shochu Cooperative. In 2010, the company was renamed Iki no Kura Shuzo, concentrating on the theme of improving sake quality and promoting Iki shochu nationwide, with a commitment to "being Iki."
Guided by its management philosophy of "safety, security, trust, and satisfaction," the company strives to provide products and technologies that earn the trust and satisfaction of customers and consumers. While preserving traditional techniques passed down since the 16th century, it boldly takes on new challenges such as vacuum distillation and Japan's first flower yeast brewing, continuously pursuing the deliciousness of Iki shochu.
Only barley is used as the raw ingredient, and only rice koji made from rice is used for fermentation. The brewing water is mineral-rich groundwater filtered through Iki's basalt bedrock over many years. In 1995, Iki shochu received Geographical Indication (GI Iki) designation under the WTO TRIPS Agreement.
Its flagship product, Iki no Shima, is crafted with the concept of the "ultimate food-pairing drink," featuring a subtle sweetness of rice and a fragrant barley aroma in exquisite harmony, with a clean and well-balanced flavor.