While having an earthy nose typical of an imo (sweet potato) shochu, this also has a delicate side thanks to the floral fragrance of the yellow koji used during fermentation. Enhance the buttery texture of this shochu by mixing it oyuwari style with hot water.

Features

• Distilled in Kagoshima, Japan by Nishi Shuzo
• Distilled from 83% imo (sweet potato) and 17% kome koji (rice koji)
• ABV 25% / Koji: Yellow (rice) / Distillation: Atmospheric
• 25.3 fl oz (750ml)