The natural sweetness of fresh sweet potatoes perfectly blends with shochu, presenting a smooth and rich flavor. The water source used for brewing and blending is the high-quality "Kumage Fudo Ryusui" from Kirishima, which is added to the wine, giving it a pure taste and refreshing flavor. After going through all the careful craftsmanship, this sweet potato shochu showcases a thick wine body, a sweet taste, and a unique aroma, making it a masterpiece.
This is a "Pure Handmade Sweet Potato Shochu" made using traditional large clay pots for fermentation and aging - the "Gyokuro" type. The distillery that brews this shochu is the Nakamura Shuzoujo, which is famous for its "Nakamura" shochu. Since its founding in 1888, the brewery has consistently adhered to traditional handmade brewing methods, using "mikuya" (a special kind of mold) to produce yeast. This Gyokuro also follows this tradition, using a large clay pot for slow fermentation and aging, followed by secondary brewing. The sweet potatoes used are carefully selected from contract-grown "Kogane Senkai" (Golden Thousand Kan), which is the best variety for making shochu.
This is a "Pure Handmade Sweet Potato Shochu" made using traditional large clay pots for fermentation and aging - the "Gyokuro" type. The distillery that brews this shochu is the Nakamura Shuzoujo, which is famous for its "Nakamura" shochu. Since its founding in 1888, the brewery has consistently adhered to traditional handmade brewing methods, using "mikuya" (a special kind of mold) to produce yeast. This Gyokuro also follows this tradition, using a large clay pot for slow fermentation and aging, followed by secondary brewing. The sweet potatoes used are carefully selected from contract-grown "Kogane Senkai" (Golden Thousand Kan), which is the best variety for making shochu.
Product Name: Gyokuro Traditional Handmade Imo Shochu
Ingredients: Sweet Potatoes (Kogane Senkai), Rice Yeast
Alcohol: 25% Vol
Brewery Prefecture: Kagoshima Nakamura Shuzoujo