[Yakiimo Kurose]

Top brand of sweet potato shochu

It has a mellow taste and aroma, moderate sweetness, and a sharp taste.
A shochu with a soft aroma that is characteristic of roasted sweet potatoes.

○ From Kagoshima Sake Brewery official website
Sake has been made in Kagoshima for a long time, just like in other parts of Japan.
From around 1500 , the technique of distilling moromi to make shochu was introduced and settled in Satsuma.
In Edo, Akune shochu was priced higher than Nada sake. (Edo Shopping Single Guide 1824 Bunsei 7)
Kagoshima Sake Brewery Kurose Toji Tradition Brewery, located in Akune, on a slope overlooking the East China Sea, we strive every day to make shochu with the blessings of the sea breeze and the yeast of the brewery that has been living there for a long time.

◆Spec
Category: potato shochu
Ingredients: Sweet potato ( Kogane Sengan from Kagoshima Prefecture ) , rice malt ( rice from Thailand )
Koji: white koji
Distillation: Atmospheric distillation
Alcohol content: 25 degrees
Manufacturer: Kagoshima Sake Brewery ( Kagoshima Prefecture )

* Thai rice is long-grain and hard rice, so it produces stable rice koji with good quality.
Kagoshima Brewery is using it as a "rice koji suitable for rice".

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