Coming to us from Kagoshima imo giant Nishi Shuzo, this shochu sports an earthy aroma and silky medium body owing to traditional clay-pot aging and fermentation with black koji. Try this on-the-rocks with gyoza, or oyuwari style for extra comfort on a cold night. Ask for the special maewari preparation of this luxurious shochu at the Umami Mart Bar for a decadent treat. 

This shochu benefits greatly from a small amount of dilution to round out the aromas, so try a 6:4 (shochu to water) ratio in all preparations. 

Features

• Distilled from 83% sweet potatoes and 17% rice 
• Koji type: Black
• Distilled in Kagoshima, Japan
• 25.4 fl oz (750 ml)
• 24% ALC/VOL