[A Drop of the Taisho Era]

Recreating the sweet potato shochu made with black koji " Old koji " that was drunk during the Taisho era

The Taisho era was a time when potato shochu production using black koji became established, replacing the previous method of using yellow koji.
At that time, koji took a long time to be cultivated, and the pitch black koji was used to brew shochu.

Unlike sweet potato koji, which has a clean and sharp taste, this is made using rice koji.
In contrast, the taste is rich and full-bodied, with a mellow potato flavor.
The mash is left to ferment for twice as long as regular potato shochu before distillation , and it is also aged for a longer period of time, about 6 to 10 months, resulting in a well-rounded flavor.

◆Specifications
Category: Sweet potato shochu
Ingredients: Sweet potato, rice malt
Koji: Black Koji
Alcohol content: 25 %
Manufacturer: Kokubu Shuzo ( Kagoshima Prefecture )