History,
This sweet potato shochu is made from Kagoshima-harvested ingredients and begins its life fermenting in decades-old clay pots buried up to their shoulders in the distillery floor. Kogane Sengan sweet potatoes are added to the secondary fermentation, imparting distinct earthy and vegetal notes. After a single pass through a pot still, the spirit is rested for one and a half years in unglazed clay pots, which adds minerality and complexity.
Tasting Notes,
The mellow, earthy cocoa aroma leads into a slightly fruity and mouthwatering palate. The exhale is drying and distinctly nutty, with a warming chestnut hint. Distilled from sweet potatoes and rice
This sweet potato shochu is made from Kagoshima-harvested ingredients and begins its life fermenting in decades-old clay pots buried up to their shoulders in the distillery floor. Kogane Sengan sweet potatoes are added to the secondary fermentation, imparting distinct earthy and vegetal notes. After a single pass through a pot still, the spirit is rested for one and a half years in unglazed clay pots, which adds minerality and complexity.
Tasting Notes,
The mellow, earthy cocoa aroma leads into a slightly fruity and mouthwatering palate. The exhale is drying and distinctly nutty, with a warming chestnut hint. Distilled from sweet potatoes and rice
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