Shochu

Imo shochu is made primarily from sweet potatoes. It is mainly produced in Kagoshima and Miyazaki prefectures. It has been produced in Kagoshima since the Edo period, and the traditional "Satsuma shochu" is registered as a geographical indication (GI).
The flavor varies depending on the variety of sweet potato used, the distillation method, and the type of koji used, and there is a wide range of styles, from vibrant and fruity to full-bodied and crisp.
The charm of sweet potato shochu is that it tastes different depending on how you drink it: hot water, on the rocks, with water, with soda, etc. Try tasting the different production areas and methods to find your favorite one.