[Akune]

You might be hooked by the clear taste without any unpleasant taste...

We use S- type koji, which softens the potato aroma and produces shochu with a strong sweetness and a sharp taste .
This S -type koji is very delicate and sensitive to changes in temperature, making it very difficult to handle.
Kagoshima Shuzo has mastered the use of this unique koji using techniques that have been handed down for many years.

There is almost no distinctive potato flavor, and it has a well-balanced sweetness and richness.
This is a bottle that I would recommend even to those who don't like or can't drink sweet potato shochu.

From the official Kagoshima Shuzo website :
Sake brewing has been practiced in Kagoshima since ancient times, just like in other parts of Japan, but the warm climate does not produce high-quality sake.
From around 1500 , the technique of distilling mash to make shochu was introduced and established in Satsuma.
In Edo, Akune shochu was priced higher than Nada sake. (Edo Shopping Guide 1824 , Bunsei 7)
Kagoshima Shuzo Kurose Toji Traditional Brewery is located in Akune, on a slope overlooking the East China Sea, where they work hard every day to make shochu, blessed with the sea breeze and the yeast that has lived in the brewery for a long time.

◆Specifications
Category: Sweet potato shochu
Ingredients: Sweet potato ( from Kagoshima Prefecture ) , rice malt ( Thailand rice ) , ( rice suitable for rice malt )
Koji: S -type Koji
Alcohol content: 25 %
Manufacturer: Kagoshima Shuzo ( Kagoshima Prefecture )

* Thai rice is a long-grain, hard rice that produces stable, high-quality rice koji.
This rice is used by Kagoshima Shuzo as its "rice suitable for rice koji."