Brewed through atmosphere distillation, this shōchū uses miyama nishiki rice, which is ideal for making alcohol, as well as locally cultivated kogane-sengan sweet potatoes. Using kōji on a high-quality rice brings out the plump aroma and sweetness of the kogane-sengan. It is bottled unfiltered giving it a satisfying taste.
- Authentic shōchū
- Alcohol volume
- Sweet potato (kogane-sengan), malted rice (miyama nishiki)
- White kōji
- Distillation method
- Atmosphere distillation
For the best drinking experience
About 10°C on the rocks or mixed with 40 to 50°C hot water
The kogane-sengan sweet potato was created in 1966 and became shōchū’s main ingredient. These are versatile yellowish-white sweet potatoes with a great taste and high starch content widely used for many different purposes other than making shōchū. In Kagoshima Prefecture, almost half of the cultivated sweet potatoes are kogane-sengan.
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.