Beni imo (red sweet potato) create an almost-neon fuchsia mash in the second fermentation of this shochu, bubbling bright as the yeast, koji, and potato do the deed before the trademark single pot-distillation. The profile is rustic and spicy. We get hickory, black pepper, fresh cream and doughnut on the nose while the palate offers earthy black coffee and a touch of aromatic eucalyptus, all while being surprisingly light.

This would be an excellent mizuwari (mixed with ice and water) or rocks pick, or you can enhance its sarsaparilla-like quality by drinking it with soda water.

This shochu was paired with two other complementary imo shochus in the Don't Be Imo Three Pack. Get it here and save! 

Features

• Distilled in Miyazaki, Japan by Kodama Jozo
• Distilled from 84% Murasaki-masari imo (sweet potato) and 16% kome koji (rice koji)
• ABV 24% /Koji: White (rice) / Distillation: Atmospheric 
• 25.4 oz (750 ml)