A shōchū made using the aya-murasaki sweet potato, white kōji and atmosphere distillation. The aroma is derived from the anthocyanin peculiar to murasaki sweet potatoes. It has a soft taste that spreads well in the mouth. The water used for dilution is jukaku hot spring water. Drinking it with hot water strengthens the softness of the ripened taste.
- Authentic shōchū
- Alcohol volume
- Sweet potato (aya-murasaki), malted rice (produced in Japan)
- White kōji
- Distillation method
- Atmosphere distillation
For the best drinking experience
Mixed with 40 to 50°C hot water
Aya-murasaki is a unique sweet potato created through breeding. Both the skin and insides are purple and it contains almost twice as much anthocyanin (purple pigments) as the original variety, the “Yamakawa murasaki”. Because it is not too sweet, it is used in food processing and recently for shōchū as well.
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.