Cultivated at the foot of Sakurajima, the symbol of Kagoshima, Sakurajima daikon is the "heaviest in the world". The parent variety is Kokubu radish, which has been cultivated in Kokubu north of Sakurajima since ancient times. It looks like a large turnip, similar to Sakurajima radish, but is characterized by a reddish tint. The decisive difference is that the stems of the leaves and the upper part of the radish have a gradation of red, purple, and pink. One is Kokubun daikon, which weighs 5~10 kg, but now only a few people are cultivating it. It is a valuable radish that was created by the local agricultural youth club working to revive the production area and striving with local high school students to revive traditional vegetables. Kokubun radish is very delicious even when boiled, but this time I specially purchased it for processing and combined it with wort to make craft beer. The flower is Kirishima, and the radish is also Kirishima. Please enjoy the firm radish Pale Ale of Kokubun daikon that grows heavily in front of Sakurajima.