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Sweet potato shochu_Kokubu Shuzo/Ishin no Hitotsuki Kimoto-zukuri

Sweet potato shochu_Kokubu Shuzo/Ishin no Hitotsuki Kimoto-zukuri

鹿児島県／国分酒造

This is an imo shochu made using the same method as homemade shochu that was popular around the time of the Meiji Restoration. Similar to the Japanese sake "bodaimoto (mizumoto)," the "mizumoto" is made using sweet potatoes instead of rice, and after lactic acid bacteria are grown, "Beni Haruka" is prepared using yellow koji, and distilled in a replica 200L Tsuburo still. Only 500 bottles are available, making this an extremely rare product.

ALC(%): 27.0 / Main raw material: 芋

¥3,740
¥3,740
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Producer/Brewery ( Kagoshima Prefecture / Kokubu Brewery (Yasuda, Flamingo Orange) )

In 1986, six companies agreed to the unification of manufacturing licenses and established the Kokubu Shuzo Cooperative in Kokubu City, Kagoshima Prefecture (now Kokubu, Kirishima City), built a brewery, and began producing sweet potato shochu. In 1997, they became the first in the industry to produce sweet potato shochu made from 100% sweet potatoes without using rice koji. In 2000, they began producing shochu using yellow koji and aged koji, and have continued to make tireless efforts to improve quality, including working to revive the Tsurunashi Genji sweet potato, which was cultivated during the Taisho era.

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