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Sweet Potato Shochu_Kokubu Shuzo/Sunny Cream

Sweet Potato Shochu_Kokubu Shuzo/Sunny Cream

鹿児島県／国分酒造

Like "Flamingo Orange" and "Cool Mint Green," this sweet potato shochu is distilled under reduced pressure using "Satsuma Masari" sweet potatoes and "Kagoshima Fragrance Yeast No. 1."

"Flamingo Orange" is a 100% potato shochu made using "sweet potato koji," while "Cool Mint Green" uses "rice koji" and does not undergo a primary brewing process; instead, rice koji, sweet potato (Satsuma mamasari), and Kagoshima Kaori Yeast No. 1 are brewed simultaneously (bowl brewing).
Like Cool Mint Green, Sunny Cream uses rice koji, but the first brewing is done using Kagoshima Fragrance Yeast No. 1, and in the second brewing, not only sweet potatoes (Satsuma Masari) but also rice koji is added, so it is brewed in a way that uses a much higher proportion of rice koji than regular sweet potato shochu.

This gives it a rich banana-like aroma.

ALC(%): 27.0 / Main raw material: 芋

¥1,540
¥1,540
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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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