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.
- Distilled from 83% imo (sweet potato) and 17% kome (rice)
- Distilled in Kagoshima, Japan
- Koji type: Yellow
- 25.3 fl oz (750ml)
- 24% ALC/VOL