Nestled in the heart of the Kuma Basin in Hitoyoshi, Kumamoto Prefecture, Fukano Shuzo has been crafting authentic rice shochu since 1823. For more than 200 years, we have combined traditional craftsmanship with high-quality rice, the pure waters of the Kuma River, and earthenware pots used for fermentation and aging to create shochu of exceptional character and quality. Every step of our process—from koji making and fermentation to distillation and maturation—is carried out by hand using traditional methods. Our signature earthenware pot fermentation, passed down since the late Edo period, allows the mash to breathe naturally, producing shochu with remarkable depth, smoothness, and complexity. We remain dedicated to pursuing the one-of-a-kind flavors that only this time-honored method can achieve.

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