Japanese Shochu : is a Japanese traditional liquor, distilled from grains and vegetable. The most common base ingredients are: Sweet Potato (Imo), Barley (Mugi), Rice (Kome), Buckwheat (Soba), Sugarcane (Kokuto), etc. It can be enjoyed straight, on the rocks, hot water (oyuwari), cold water (Mizuwari), top up with soda water (Highball), cocktails or paired with food.
Kokubu Shuzo, Toji/Master Distiller – Mr. Nobuhisa Yasuda using unique methods to make a 100% Imo Shochu using Sweet Potato (“Imo”) as the main ingredient and Imo Koji – from Tsurunashigenji Imo creating a more aromatic and fruitier Shochu compared to the usual rice (“Kome”) koji.
