Since its conception a few years ago, Daiyame is a shining example of the trend of lighter, brighter, and fruitier imo shochus which have been gaining popularity in bars and izakaya in Japan. Using a secret aging method for their potatoes (which they dub koujuku) Hamada is able to capture intense, juicy, fruity aromas of lychee, muscat grape, and rosewater from their potatoes. The bright, ester aromatics produced in the fermentation are preserved low-temperature vacuum distillation, a distilling technique used by less than 1% of sweet potato shochu producers.
Daiyame is finally here in the U.S. to aid in the bubbly bacchanals you didn't know you were missing! Chill some of this juicy and aromatic shochu over ice and top it up with a lot of soda, and you'll be sporting gorgeous lychee goodness in your glass in no time.
- Distilled in Kagoshima, Japan by Hamada Shuzo
- Distilled from 84% imo (sweet potato) and 16% kome koji (rice koji)
- ABV 25% / Koji: black (rice) / Distillation: Vacuum
- 30 fl oz (900ml)