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Sweet Potato Shochu_Kokubu Shuzo/Taisho no Hitotsuki

Sweet Potato Shochu_Kokubu Shuzo/Taisho no Hitotsuki

鹿児島県／国分酒造

This is a reproduction of the sweet potato shochu made with black koji (old koji) that was popular during the Taisho era. It has a rich flavor, thanks to a fermentation period twice as long as usual and an aging period 6 to 10 months longer than usual. The unique flavor of this shochu is further enhanced when served hot or warm. Its flavor is in stark contrast to the clean, crisp "Imo Koji Imo."

ALC(%): 25.0 / Main raw material: 芋

¥1,232
¥1,232
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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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