[A drop of Taisho]

Reproduction of potato shochu made with black koji " Old koji " that was drunk in the Taisho era

The Taisho era is the time when sweet potato shochu was made using black koji mold instead of yellow koji.
In those days, koji was cultured for a long time, and black koji was used to make shochu.

It is made with rice malt, which is different from sweet potato malt, which has a refreshing and sharp taste.
Contrastingly, this type has a rich sweet potato flavor.
The number of moromi days until distillation is twice that of regular potato shochu . It is also aged for about 6 to 10 months, giving it a rounded taste with rounded corners.

◆Spec
Category: potato shochu
Ingredients: sweet potato, rice malt
Koji: Black Koji
Alcohol content: 25 degrees
Manufacturer: Kokubun Sake Brewery ( Kagoshima Prefecture )