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.
Ookubo Shuzo, a family-owned craft distillery located in Kagoshima Prefecture (famous for shochu). Compared with other ingredients for making Shochu, Imo (Sweet Potato) has the strongest characteristic and impact on the quality, creating a deeper and richer taste. Ookubo Shuzo being a farm distillery grows its own sweet potato and distills and bottles at its own distillery.
