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Distiller Notes
This sweet potato shochu is made with a white koji rice starter fermentation. Hand harvested Yachiyoden Estate grown purple sweet potatoes are then hung in the rafters of the distillery to allow them to further sweeten. This uncommon practice extracts a unique aroma and flavor profile. The potatoes are steamed and then added to the main fermentation. Aging is minimal as this shochu is bright, young and ready to drink.
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.
WBO30282636_2020 Item# 976017