Kirishima Shuzo and Starbucks Open New Joint Facility
Ogata Koi Farm Oversees Signature Nishikigoi Tank

Kirishima Shuzo (Miyazaki), known for its authentic sweet potato shochu “Kuro Kirishima,” and Starbucks Coffee Japan (Tokyo), a major coffee chain, have teamed up to open their first collaborative facility, “KIRISHIMA GREENSHIP icoia,” on January 27th, in Miyakonojo City, Miyazaki Prefecture.
The single-story complex was constructed along National Route 10, adjacent to Kirishima Shuzo’s headquarters factory. Designed by acclaimed architect Kengo Kuma, the building incorporates local materials throughout, such as bamboo, regional hardwoods, and Shirasu (volcanic ash soil unique to Southern Kyushu). This architectural approach allows the facility to blend seamlessly into the majestic landscape of the Kirishima Mountain Range, offering a warm welcome to all visitors.
The collaboration between the two companies began in 2017 when Starbucks visited Kirishima Shuzo for an in-house training session. Sharing common values regarding community engagement, environmental initiatives, and a commitment to a sustainable future, they embraced the idea of “creating a place in Miyakonojo where anyone can easily drop by and take a relaxing break.” With the concepts of a “community rest stop” and a “place to realize a circular society,” the project officially began in 2022.
Inside the facility, a botanical garden called “Forest of Circulation” spreads out, featuring approximately 60 species of subtropical plants, including sweet potatoes and coffee trees. At its center is a large nishikigoi tank. The colorful nishikigoi, including the “Gosanke”, swimming in the tank is provided by Ogata Koi Farm (Fukuoka), a leading koi farm in Kyushu. The tank uses the clear, pristine “Kirishima Fissure Water “, which flows underground in Miyakonojo, resulting in exceptional water clarity that further enhances the beauty of the koi.
In this lush, green environment, visitors naturally stop in their tracks to watch the koi swim gracefully, enjoying their coffee while seated on benches in a tranquil setting.
The facility’s heating system utilizes thermal energy from warm drainage water generated during the shochu distillation process. Furthermore, all electricity used within the facility is powered by “sweet potato power generation” that utilizes shochu lees and coffee grounds. These environmental considerations are key features of the facility.
In the further, coffee grounds from two Starbucks locations within City are also scheduled to be utilized, advancing efforts to create a system where resources circulate.