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 from 83% Imo (sweet potato) and 17% kome (rice)
- Koji type: Black koji
- Distilled in Fukuoka, Japan
- 25.3 fl oz (750ml)
- 25% ALC/VOL