This Shochu was distilled by using brewed local sweet potato "Kogane Sengan" and Kuro (Black) rice koji to produce a rich "Satsuma Shochu" retaining its signature aroma. We produce this traditional sweet potato shochu by utilizing low temperature fermentation and playing classical music during the production process.
Food Pairing:
Fish/Chicken Teriyaki, Nikujaga Meat and Potato stew, Motsu Nabe (Hot Pot)
Alcohol: 25% / Made from Yellow Sweet Potato, Rice and Black Koji Yeast
Drinking Style: Straight, On-the-Rocks, choice of cold or hot water.