OHISHI SHUZOJO

The Kuma River, one of Japan’s three fastest-flowing rivers, winds through the picturesque Hitoyoshi Basin in Kumamoto Prefecture. Along its crystal-clear waters, numerous shochu distilleries have flourished for centuries. With a continental climate marked by wide temperature variations and abundant rainfall, this fertile land has long been the region’s heartland as its foremost rice-growing area.

The combination of one of Japan’s purest rivers and high-quality rice gave rise to numerous distilleries, helping to establish the Kuma Shochu name, now famous around the world.

Among them, the Ohishi distillery stands on the upper reaches of the Kuma River. Located in the village of Mizukami, at the south-eastern tip of Kumamoto near the border with Miyazaki, it nestles in a peaceful rural landscape at the foot of sacred Mount Ichifusa (1,722 m), a peak revered by local people since ancient times.

The distillery continues its pursuit of ‘flavour without compromise’, as it has since its founding in 1872, surrounded by the changing beauty of the four seasons: the shores of Lake Ichifusa adorned with 20,000 blossoming cherry trees in spring; the brilliant blooms of 2,000 rhododendrons in early summer; the lush vegetation of Kyushu’s mountains turning to vivid autumn colours; and the tranquil snow-covered landscapes of winter.

At the Ohishi distillery, the aroma of steamed rice begins to fill the air in early October, just as the breeze across the Hitoyoshi Basin turns crisp. It is a time when the people of Mizukami truly feel autumn’s arrival — and the start of the season when the traditional flavours of Kuma Shochu are once again carefully nurtured.

The distillery draws on nature’s gifts, taking pure water directly from mountain streams close to their source. Although its craftspeople treasure the skills passed down through generations, they are not bound by tradition alone. Their curiosity is unwavering, and they are always exploring new technologies and innovative methods.

The distillery’s president, Choichiro Ohishi, often says: ‘I’m not afraid of failure; I want to venture into the unknown.’ His words reflect the distillery’s guiding philosophy: a refusal to settle for the status quo and an unwavering determination to create a product that exceeds customers’ expectations.

That commitment begins with the selection of raw ingredients. Through years of trial and error, the distillery has meticulously chosen the rice varieties best suited to the distinctive character of its shochu.

Mr Ohishi’s dedication extends well beyond selecting raw ingredients; it is also evident in the long maturation process in sherry, brandy and cognac casks.

Originally, the idea of ‘ageing’ was virtually unknown in the world of Kuma Shochu. Yet, driven by a deep curiosity to see how Kuma Shochu might develop through maturation, like the world’s finest spirits, the distillery’s craftspeople began experimenting. It was probably the first attempt of its kind in the history of Kuma shochu.

What began as a small spark of curiosity eventually yielded results far beyond expectations.