【Umi】

This is the shochu I recommend first for sweet potato shochu beginners.

It is made primarily from beni beni otome (red sweet potatoes), fermented at low temperatures with yellow koji typically used for sake, and then distilled under reduced pressure.

It boasts a brilliant fruity aroma, with a light and pleasant sweetness and a refreshing finish.
It's excellent on the rocks, with water, or even with soda.

○From Taikai Shuzo's official website
Kanoya City, located on the Osumi Peninsula, is an area where sweet potatoes have been cultivated since ancient times due to its well-drained shirasu plateau.
Taikai Shuzo, located in Kanoya City where sweet potato cultivation thrives, produces exceptional shochu using sweet potatoes carefully grown by contract farmers.
When shochu production begins, the toji (master brewer) and kurabito (brewery workers) stay at the brewery throughout the production period to make shochu. They are committed to making shochu that utilizes the five senses of the brewers, rather than relying solely on machinery. As a leading brand of the Osumi Peninsula, they will continue to produce shochu that is loved by even more people.

◆Spec
Category: Imo Shochu
Ingredients: Sweet potato(Beni Otome), rice koji
Koji: Yellow koji
Distillation: Reduced pressure distillation
Alcohol content:25%
Manufacturer: Taikai Shuzo(Kagoshima Prefecture)