Shochu

Imo shochu is made primarily from sweet potatoes. Its main production areas are Kagoshima and Miyazaki prefectures. In Kagoshima, it has been produced since the Edo period, and the traditional "Satsuma Shochu" is registered as a Geographical Indication (GI).
The flavor varies depending on the sweet potato variety used, distillation method, and type of koji, offering a wide range of styles from floral and fruity to those with rich body and crispness.
One of the charms of imo shochu is how its impression changes depending on how you drink it, whether it's with hot water, on the rocks, with cold water, or with soda. Discover your favorite bottle while savoring the differences in origin and production methods.