Kaiō is made using the joy-white sweet potato, black kōji, and vacuum distillation. Kaiō brings out the smooth taste, sweetness, and richness of the sweet potato. It has been diluted with jukaku hot spring water. Ideal on the rocks or mixed with hot water.
- Authentic shōchū
- Alcohol volume
- Sweet potato (joy-white/beni-otome), malted rice (produced in Japan)
- Black kōji
- Distillation method
- Vacuum distillation
For the best drinking experience
Mixed with 10°C or lukewarm water, on the rocks.
A variety of sweet potato developed in 1994 specifically for shōchū. It is rich in starch but lacks saccharification enzymes meaning that the starch will not saccharify when heated, in other words, it will not become sweet. Its skin and insides are white and unsuitable as food but perfect for shōchū brewing.
Easy to grow even at home, it has a beautiful red color, a gentle and uniform spindle shape making it suitable for baking and other edible purposes. Its skin is red while the inside is yellowish-white. The cut ends produce a large amount of jalapin, a white resin-like substance. In 1990, beni-otome was designated as a Kagoshima recommended variety.
Jukaku hot spring water
Sakurajima is one of Japan’s most active volcanoes.
Looking up to it, is the city of Tarumizu where jukaku water gushes forth from 800m underground. It contains 8.89ppb (parts per billion) of water-soluble germanium which is a hundred times more than the average.
Water-soluble germanium can also be found in plants such as ginseng, reishi mushrooms, polypores, or garlic and has been used for the longest time to maintain health. Natural alkaline ionized water, jukaku, is also rich in natural minerals and is known to have excellent penetrating and extracting power due to its unusually small molecular structure.