[Yaezakura potato】

Regular potato shochu consumed daily in Nichinan, Miyazaki

The entire process is done using traditional methods in a clay storehouse.
The preparation is a turtle preparation. After distilling the moromi, it is not cooled and filtered to retain its flavor.

Carefully selected Kogane Sengan is brewed using hand-made koji, both primary and secondary, and distilled at atmospheric pressure. Furthermore, they are made with great care, such as storing them in jars.

The beautiful, plump aroma of sweet potatoes spreads into your mouth, and the aftertaste is refreshing. It's a great companion for everyday drinks, whether you drink it on the rocks, straight, or mixed with hot water.

・About Furusawa Jozo
Founded in 1892 . _ _ _
With the only clay brewery in Miyagi prefecture, the use of koji lids in the koji room, and traditional jar preparation and jar storage, we continue to preserve the handmade flavor that lives up to the climate and natural features.
The earthenware storehouse acts as an insulator, blocking the hot sun and keeping the temperature within the warehouse constant, and has a variety of positive effects, such as fermenting the moromi and aging the distilled shochu.

◆Specs
Category: Potato shochu
Ingredients: Sweet potato ( Golden Sengan ) , Koji rice
Koji: white koji
Distillation: atmospheric distillation
Alcohol content: 25 %
Manufacturer: Furusawa Jozo ( Miyazaki Prefecture )