【Bukotsu】

A rare shochu for connoisseurs that recreates the traditional single-fermentation method of the Edo and Meiji periods.

Shunichi Haraguchi, the 4th generation head of Haraguchi Brewery, used traditional and modern techniques to add a portion of shochu distilled in tin serpentine coils, further enhancing the aroma and richness of the sweet potato. This rare potato shochu is favored by connoisseurs and recreates the nostalgic single-fermentation method of old.

It boasts the elegant aroma characteristic of Beni Satsuma and Beni Azuma sweet potatoes, and shines with a smooth yet sharp finish.

・About "Don Ichi-jikomi"
This is a manufacturing method from the Edo to Meiji periods, where koji, the main ingredients (sweet potato and koji), and water are all added simultaneously for fermentation.
(Currently, fermentation is usually done in two stages: primary fermentation to activate the koji, and secondary fermentation where steamed sweet potatoes are added to create the mash.)

◆Specs
Category: Imo Shochu (Sweet Potato Shochu)
Ingredients: Sweet potato (Beni Satsuma), rice koji (domestic)
Koji: White koji
Distillation: Atmospheric distillation
Alcohol content: 25%
Producer: Haraguchi Shuzo (Kagoshima Prefecture)