Beni imo (red sweet potato) create an almost-neon fuchsia mash in the second fermentation of this shochu, bubbling bright as the yeast, koji, and potato do the deed before the trademark single pot-distillation. The profile is rustic and spicy. We get hickory, black pepper, fresh cream and doughnut on the nose while the palate offers earthy black coffee and a touch of aromatic eucalyptus, all while being surprisingly light.
This would be an excellent mizuwari (mixed with ice and water) or rocks pick, or you can enhance its sarsaparilla-like quality by drinking it with soda water.
This shochu was paired with two other complementary imo shochus in the Don't Be Imo Three Pack. Get it here and save!
- Distilled in Miyazaki, Japan by Kodama Jozo
- Distilled from 84% Murasaki-masari imo (sweet potato) and 16% kome koji (rice koji)
- ABV 24% /Koji: White (rice) / Distillation: Atmospheric
- 25.4 oz (750 ml)