In 2023, sales of shochu, including awamori, by Japan’s top 50 producers increased by 1.6%, marking the first rise in seven years. According to a survey by Teikoku Databank’s Fukuoka branch, the combined sales of these companies reached ¥226.3 billion, a positive shift driven by the recovery of the restaurant industry following the COVID-19 pandemic and successful price adjustments to offset rising raw material costs.
Leading the sales rankings for the 12th consecutive year was Kirishima Shuzo, the maker of the popular “Kuro Kirishima” shochu, based in Miyakonojo, Miyazaki Prefecture. Sanwa Shurui, the Oita-based producer of “Iichiko” barley shochu, also maintained its second-place position. Notably, Nikaido Shuzo, the maker of “Oita Mugi Shochu Nikaido,” climbed from fifth to third place, with a 12% increase in sales, attributed to expanded sales in the restaurant sector and effective price hikes.
Despite the overall growth, challenges remain for smaller producers. Out of the 40 companies with available profit data, 20% reported losses, a rise from the previous year. This increase in red ink is largely due to the inability of some smaller producers to pass on the rising costs of ingredients to consumers effectively. Source: Yomiuri
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