[A drop of Taisho]

Reproducing the sweet potato shochu made with black koji " old koji " that was drunk during the Taisho era.

The Taisho period was a time when the production of potato shochu using black koji became established, instead of the previous method of making sweet potato shochu using yellow koji.
It is said that the koji of this time was cultivated for a long time, and the black koji was used to make shochu.

Unlike koji potatoes, which have a refreshing and sharp taste, they are made with rice koji.
The taste is also contrasting, with a rich sweet potato flavor.
It takes twice as long to ferment the mash before distilling it as regular potato shochu . It is aged for about 6 to 10 months, giving it a rounded taste.

◆Specs
Category: Potato shochu
Ingredients: Sweet potato, rice malt
Koji: black koji
Alcohol content: 25 %
Manufacturer: Kokubu Sake Brewery ( Kagoshima Prefecture )