This shochu is made from sweet potatoes that are steamed in clay pots and fermented with black koji grown on Yamada Nishiki rice, giving it an earthy sweetness and a hint of grapes. Try on the rocks or chilled. We've visited this distillery, which started out as a sake brewery in Fukuoka, Kyushu.

Features

• Distilled in Fukuoka, Japan by Kitaya Shuzo
• Distilled from 83% Koganesengan imo (sweet potato) and 17% kome (rice)
• ABV 25% / Koji: black (rice) / Distillation: Atmospheric
• 25.3 fl oz (750ml)