This shochu is made from sweet potatoes that are steamed in clay pots and fermented with black koji grown on Yamada Nishiki rice, giving it an earthy sweetness and a hint of grapes. Try on the rocks or chilled. We've visited this distillery, which started out as a sake brewery in Fukuoka, Kyushu.


  • Imo (sweet potato) shochu
  • Koji type: Black koji
  • Distilled in Fukuoka, Japan
  • 25.3 fl oz (750ml)
  • 25% ALC/VOL