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.


  • Distilled in Fukuoka, Japan by Kitaya Shuzo
  • Distilled from 83% Koganesengan imo (sweet potato) and 17% kome (rice)
  • ABV 25% / Koji: black (rice) / Distillation: Atmospheric
  • 25.3 fl oz (750ml)
Please note: We can not deliver alcoholic products to SD, UT, MS, AL, VT, KY.