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Sweet Potato Shochu_Kagoshima Shuzo/Kuratsu Black Koji Stored Sake

Sweet Potato Shochu_Kagoshima Shuzo/Kuratsu Black Koji Stored Sake

鹿児島県／鹿児島酒造

This shochu is made using the same black koji used in awamori, giving it a strong, full-bodied flavor.Its strong, full-bodied flavor can be enjoyed with either diluted or slightly hot water.

ALC(%): 25.0 / Main raw material: 芋

¥1,500
¥1,500
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Producer/Brewery ( Kagoshima Prefecture / Kagoshima Sake Brewery (Kurose and Morohaku) )

This brewery is located in Akune City, Kagoshima Prefecture, and is famous for its roasted sweet potato shochu "Kurose."

The technique of distilling mash to make shochu was introduced to Kagoshima around 1500 and established in the Satsuma region. At the time, Akune, where this brewery is located, was a bustling trading hub, and until the end of the Edo period, Akune shochu, along with Kokubu tobacco, was a representative product of the Satsuma domain, and in Edo, Akune shochu was apparently priced higher than sake from Nada.

Based on this history of Akune Shochu, we are working on making shochu using the yeast that has been living in the brewery for a long time.

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