[Sunny Cream]

Sweet potato shochu with a sweet banana scent!

Kokubu Brewery's Yasuda Toji may have an image of the yellow koji brewery, which uses yellow koji rice and uses a high proportion of rice, and is distilled under reduced pressure . Masu.

" Yasuda " and " Flamingo Orange " were also born as a development form of imo koji imo, but on the other hand, it seems that Yasuda Toji himself has always had the idea of ​​developing a yellow koji brewery that devised his own method for the first time .

When brewing “ Cool Mint Green ” , I felt a strong aroma of bananas and melons from the moromi stage, and I thought that the fragrance would be stronger if the rice was used in the yellow koji brewery, which has a higher proportion of rice. From the idea, the preparation of this shochu began.

From the moromi stage, the characteristics of the aroma can be felt well, and the finished shochu has a higher value for the component isoamyl acetate, which is compared to the aroma of bananas and melons, compared to "Cool Mint Green " .

In order to bring out more characteristics, the alcohol content is released at a slightly higher 28 degrees.
A new sensation potato shochu with a very sweet scent and a banana-like flavor.

◆Spec
Category: potato shochu
Ingredients: Rice malt ( Minamihikari from Kirishima ) , sweet potato ( Satsuma sari from Kagoshima Prefecture )
Koji: white koji
Distillation: vacuum distillation
Alcohol content: 28 degrees
Manufacturer: Kokubun Sake Brewery ( Kagoshima Prefecture )