The small distillery in Akune city, Kagoshima.
Founded in 1899
We have been making Shochu more than 120 years.
We continue to make Shochu by adding new techniques to traditional methods while preserving the exquisite taste.
We have a history of more than 100 years in the ideal climate of Kagoshima. We have been devoting ourselves to shochu brewing for five generations.
Chojiro Oishi, the founder of the distillery, obtained a shochu brewing license in 1899.This was the year the private liquor prohibition act came into force, and the government allowed co-brewing instead of a private brewing ban. Chojiro started joint brewing with two others at first, but two years later he continued his business independently and it continues to this day.
The manufacturing book was distributed by the Ministry of Finance | Meiji 44 (1911).
Chojiro’s awards: The first image is a certificate of his achievement from a competitive exhibition of alcohol beverage products in Kyusyu and Okinawa area in 1938. We received the "Special Award" at the 16th National Liquor Show hosted by the Brewing Society of Japan. From the many carefully stored certificates and books, we can also see Chojiro’s thoughts on manufacturing.
1937 - Certificate of the 10th Kyushu Okinawa Liquor Show
Oishi shuzo became a limited company in 1953 and then became Oishi shuzo distillery Co., Ltd. in 1957 under second generation master brewer Gunkichi. Gunkichi was an excellent martial artist, he also enjoyed archery and tea ceremony. He served as a member of the prefectural assembly. After the sudden death of Gunkichi, his wife Matsue continued the third generation because the heir was still too young to run the distillery. At that time Yasuo, the younger brother of Gunkichi, became the fourth generation to run the family shochu business.
Yasuo’s son Hiromoto took over the distillery in 1993 to become the fifth generation brewmaster of Oishi shuzo. Fifth generation toji ( master brewer) Hiromoto constantly studies literature on the production of shochu from all over the world. The reproduction of the old-fashioned Kabuto-distillation is also an example of the result of his research and trials with the distillation process.. He continues to imprint his knowledge and vision by understanding the old traditions and adding new ideas to them. He challenges himself until he makes a satisfying shochu.
Front row, left: The founder, Chojiro Oishi
Second row, center: 4th generation president, Yasuo Oishi, (about 10 years old)
The 2nd-generation president, Gunkichi Oishi
The 3rd-generation president, Matsue Oishi
The 4 th-generation president, Yasuo Oishi
1955 - 1987 Kuniyoshi Katahira (Kurose-toji)
1988 - 1996 Hiroki Kurose (Kurose-toji)
1997 - Hiromoto Oishi
While still keeping the original brand "Tsurumi" from the founder Chojiro, we have also created many new and unique brands. Ten employees, including fifth generation brew master and former engineer Hiromoto work at Oishi shuzo. The brewery workers are enthusiastic about research, and skilled at delicate handicrafts such as potato preparation, jarring, and labeling.
The old-style manufacturing process permits us to produce a wide variety of products with artisan attention to raw materials and manufacturing methods, even though the amount of products produced is small compared to big factories.
Fifth generation toji ( master brewer) Hiromoto constantly studies literature on the production of shochu from all over the world. The reproduction of the old-fashioned Kabuto-distillation is also an example of the result of his research and trials with the distillation process.. He continues to imprint his knowledge and vision by understanding the old traditions and adding new ideas to them. He challenges himself until he makes satisfying shochu.
The endless inquiry and passion of the shochu makers of Oishi shuzo aim to make shochu that heals the drinker's heart.
The 5 th-generation president, Hiromoto Oishi
We are committed to the selection of raw materials and quality control techniques in order to consistently deliver authentic taste and high quality to everyone. It also means that in the long process of making shochu, we maintain a sincere work ethic to deliver an honestly made product.
Locally grown Shiroyutaka potatoes and local well water are used for the regular Tsurumi brand. To expand the original Oishi shochu line, the limited-edition brands may use other types of other Kagoshima grown potatoes in combination with the same locally popular spring water to add unique taste profiles to our product.