[Nokaito Premium Imo Shochu Long-term Aged]

A confident work brewed by brewers who have been searching for the ideal shochu

The roots of Nokaito potato shochu can be traced back to "Handmade Aoshio," a "shochu of the sea," which was produced in 1902 at a small brewery in Aose, Koshikijima, an island off the west side of the Satsuma Peninsula, for the island's 300 or so residents.
We attempted to produce shochu for the first time in Japan using handmade koji, brewing in wooden barrels, distilling in wooden barrels, and storing in caves, and thus "Mountain shochu" "Nokaito" was born.

Ten years later, the brewers, who had been pursuing the ideal shochu, have confidently launched Nokaito PREMIUM.
It contains a lot of ingredients such as linalool, terpineol, and citronellol, which create a premium fruity smell like muscat or lychee, and a gorgeous fragrance like lilac flowers.

It also contains aromas of aged shochu and vanilla, and its exceptionally smooth sweetness makes it a premium sweet potato shochu.

◆Specifications Category: Potato Shochu Ingredients: Sweet potato (produced in Kagoshima Prefecture), rice malt (produced domestically)
Koji: Black Koji Distillation: Atmospheric distillation Alcohol content: 25% Manufacturer: Kedoin Distillery (Kagoshima Prefecture)