Nouka no Yome Yaki Imo remains to this day the only brand of yaki imo (roasted sweet potato) shochu available in the U.S., and whether at our bar, in the shop, or at home, we put it to pretty good use. It's basicallyour unofficial house go-to for oyuwari (cut with hot water) shochu. While the original Nouka no Yome has dry aromas and a subtle palate overall, the Eimurasaki and Ayamurasaki potatoes used offer so much more fruit and complexity to the matter.
On the nose we get root beer, red grape, and flan. The palate is sumptuous, with notes of tamarind, yogurt, and a lingering aromatic finish of honey butter. YUM. The brewer recommends oyuwari for this shochu, and we agree. The higher temperature brings out a ton more sweetness and complexity, and makes it rich and cozy. Treat yourself to notes of marshmallow, yellow peach, strawberry yogurt, and a hint of Thai iced tea on the finish. This succulent shochu shines as oyuwari, warming even the coldest of hearts. Grab an oyuwari glass and get to it!
- Distilled in Kagoshima, Japan by Kirishimacho Jyoryusho
- Distilled from Ayamurasaki yaki imo (roasted purple sweet potato) and kome koji (rice koji)
- ABV 25% / Koji: black (rice) / Distillation: Atmospheric
- 24 fl oz (720ml)