Kirishima Shuzo's authentic potato shochu "Torafukirishima" is sold in limited quantities in advance of Honshu.

It features a sharp and natural bitterness and a gorgeous fragrance and sweetness that spreads softly. Like Japanese tea, bitterness enhances sweetness. It has a clear aftertaste that suppresses the raw aroma (potato incense), is refreshing and easy to drink, and it is recommended to mix it with water so that you can enjoy the complex but smooth taste as it is.

By the way, the name comes from the fact that it uses "yellow jiuqu" and "black jiuqu". It was linked to the beauty of the powerful yellow and black tigers.

The reason for using two types of Jiuqu is to pursue sweetness. Originally, yellow jiuqu is mainly used for sake, and black jiuqu is used for brewing shochu "Kurokirishima". However, it is said that yellow jiuqu was also used for making shochu from the Edo period to the Meiji period, and this time it was introduced based on that.

Unlike black and white jiuqu, yellow jiuqu does not produce citric acid, which prevents the growth of germs, so it is not suitable for making potato shochu in warm southern regions. It seems that it was solved by crossing with black koji. The alcohol content is 25%, and the suggested retail price is 1,175 yen (excluding tax) for a 900 ml bottle.