【sea】

This is the shochu I would recommend to beginners to sweet potato shochu.

Red sweet potato (Benibeniotome) is fermented with yellow koji, which is mainly used in sake, and then fermented at low temperatures and distilled under reduced pressure.

It has a gorgeous fruity flavor and a light, unobtrusive sweetness that goes down smoothly and refreshingly.
We recommend drinking it on the rocks or with water, and also with soda.

○ From the official website of Taikai Shuzo
Kanoya City, located on the Osumi Peninsula, is an area where sweet potatoes have long been cultivated on the well-drained Shirasu plateau.
Taikai Shuzo is located in Kanoya City, a city famous for its sweet potato cultivation, and produces high-quality shochu using sweet potatoes lovingly grown by contracted farmers.
Once the shochu production begins, the master brewer and brewers stay overnight at the brewery to make the shochu. Rather than relying entirely on machines, we are committed to making shochu using the five senses of the brewer, and we will continue to produce shochu that will be loved by many people as a brand that represents the Osumi Peninsula.

◆Specifications
Category: Sweet potato shochu
Ingredients: Sweet potato ( Beniotome ) , rice koji
Koji: Yellow Koji
Distillation: vacuum distillation
Alcohol content: 25 %
Manufacturer: Taikai Shuzo ( Kagoshima Prefecture )