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Sweet Potato Shochu_Kokubu Shuzo/Taisho no Hitotsude (Tsurunashi Genji)

Sweet Potato Shochu_Kokubu Shuzo/Taisho no Hitotsude (Tsurunashi Genji)

鹿児島県／国分酒造

The native sweet potato variety "Tsurunashi Genji" was discovered in 1907 and was commonly grown in Kagoshima from the Taisho period to the early Showa period. Although it was revived around 2003, there is only one farm that grows it, and it is a difficult variety to cultivate as it has not been improved.
This potato is characterized by its strong sweetness and sticky texture, and after distillation, it is slowly aged in tanks for 2-3 years before being released, so the shochu "Tsumumugenji" is characterized by its sweetness and rich, mellow taste.

ALC(%): 26.0 / Main raw material: 芋

¥1,419
¥1,419
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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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