Ohishi Shuzo, the distiller of Kuma brand shochu based in Mizukami Village, Kumamoto, has developed a fermented liquid fertilizer from shochu lees. Historically, unprocessed shochu lees have been used as fertilizer, but the new fertilizer, dubbed “Ohishi Enzyme”, is full of the amino acids that make vegetables taste good. Ohishi Shuzo will begin selling its new fertilizer on Apr. 1 to both reduce the cost of lees processing and create a new revenue stream. Lees are the leftover solids after shochu has been distilled from mash. In 2007, a law was passed banning the disposal of lees in the ocean, so many distillers began paying to have it hauled away as industrial waste. Ohishi Shuzo was paying several million yen a year to process 200 – 300 tons of lees and wanted to reduce its business expenses. Working with a private environmental group in Uki City, the company began its own R&D efforts which led to the creation of the liquid fertilizer. Ohishi Enzyme will go on sale for ¥1,000 per 500ml bottle. Source: Nishinippon Shimbun, Mar. 25
