Distiller Notes
This blended sweet potato shochu is made by blending the raw distillate from two different batches. One batch was made in 2016 from black koji rice and Miyazaki Beni sweet potatoes grown in Miyazaki Prefecture. The other was made in 2019 from white koji rice and Tama Akane sweet potatoes grown in Kagoshima Prefecture. This collaboration between two master brewer-distillers is uncommon in the shochu world. In fact, blending in general is not done by most distilleries. As the name implies, this shochu is colorful on the nose and palate.
Vibrant with notes of juicy cherries, candied fruit, eucalyptus, ash, and molasses.
Professional Ratings
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Wine Enthusiast
Savory, lush and food-friendly, this shochu offers a bold cocoa pow[1]der scent. The palate is similarly bold: mushroom, roasted chestnut, carrot peelings and walnut are enlivened by ginger and white pepper sparks on the long exhale. Distilled from sweet potatoes and rice.
Due to a secondary process known as distillation, spirits have a much higher level of alcohol than fermented drinks like wine or beer. Distilling removes water and other impurities, leaving only alcohol and the essence, or spirit, behind.