This sweet potato shochu was made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 16 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink.

Mahoko

Imo (sweet potato)/ Furusawa Jyozo,Miyazaki (Odotsu village)

The experience:We love this shochu oyuwari style (with hot water)

Process: Single pot-distilled (atmospheric pressure),ABV 38%, Aged 16+ years

Ingredients:Distilled fromKoganesengan imo(sweet potato) andtaimai koji(rice koji)

Storage:keep in a cool, dark place