A classic imo shochu. Black koji and atmospheric distillation bolster this shochu to be bold and wild, but very well-rounded. This rustic shochu is great on the rocks or cut with hot water (oyuwari).

Features

• Distilled in Kagoshima, Japan by Komasa Jyozo
• Distilled from 84% koganesengan imo (sweet potato) and 16% kome koji (rice koji)
• ABV 24% / Koji: Black (rice) / Distillation: Atmospheric
• 25.3 fl oz (750ml)