Yosumoto Shuzo (四元酒造)

Founded in 1909 in Kagoshima, Yotsumoto Shuzo began with founder Saichiro Yotsumoto. Evolving from "Ozeki" to "Shimanoizumi," they produce diverse shochu including black koji "Shimaguro" and local red rice "Beniko no Uta." They craft authentic shochu expressing Southern Kyushu's terroir through innovative varieties.