Before anywhere else in the Amami Islands, Kikai Island welcomes the first morning sun. It is a miracle that the ground, formed by coral reefs, still continues to rise.
Blessed with rich nature and diversity of Kikai Island, Asahi Shuzo began crafting brown sugar shochu (called "kokuto shochu" in Japanese) in 1916. Our name Asahi means the morning sun, which Illuminates and nurtures the lush sugarcane fields. We are the oldest shochu brewery in Kikai Island.
What we aspire to as a distillery on the island is a drop filled with the breath of Kikai Island.

The sea, the sky, the rough texture of the coral stone walls, the fluttering wings of the Rice Paper butterfly, and the long-standing activities of the people. In our desire to convey everything we love about Kikai Island, we began cultivating organic sugarcane in 1999.

The sugarcane is nurtured by the hands of those who live on the island. The brown sugar, shining like a black diamond, transforms into a subtly sweet-scented black sugar shochu. With each sip, you feel the gentle touch of the southern breeze brushing against your cheeks. A brilliantly clear sky and crystal-clear sea stretch out before you. Through kokuto shochu, we will share the 'island time' that connects with the warmth of Kikai Island's nature, culture, and people with the world.