Shochu

Home brew of wheat shochu mature with an oak barrel slowly and carefully for  three years. Good to serve on the rock.

Fresh sweet potato and soya Kyushu fresh sweet potato and “Kirishima fissure water” as raw water, and are charged with black koji which is the origin of shochu koji. The deliciousness of authentic Shochu “Black Kirishima” is due to the goodness of the crispy aftertaste, which is a trolley derived from Black Koji preparation. Also, it is very easy to drink soju because there is no habit of scent.

Aromatic, smooth and viscous, savory flavor with a hint of sweetness. clean and dry finish. 

It is sweet with an elegant aroma and presents a rich and mellow taste.

Refreshing sweet potato shochu with abundant aroms and rich flavors.

Koganesengan Sweet Potatoes grown in Kagoshima Prefecture are fermented with Ki koji mold.
Honkaku Imo Shochu is made in the traditional method using jars for fermentation, wooden barrel distillation and storage in jars.
Please enjoy the mild taste and refined and moist aftertaste.
This consummate Shochu will please your five senses.

Made with chestnuts grown in Kochi Prefecture, its mellow feel and subtle chestnut flavor is unique. Good to serve on the rock or straight. 

Using the “purple sweet potato”, which is said to be the closest to the original sweet potato. The sparkle of purple matures during preparation, and the mellowness that eventually emerges creates a delicious sake that makes you think of the distant past with the dream of a great voyage. A beautiful sake that traces the history of shochu, “Shinoen.” The sweetness of this dish is filled with the romance of history.

Alc: 25% | Size: 720ml

Select barley is processed into shochu, then matured in a barrel to bring out the deep and mellow flavors hidden within this shochu.

In Japan, Shochu boom began around 2003. At that time, shipments of shochu exceeds nihonshu the first time in 50 years. Premium shochu appeared at that time. They became fiercely popular and were hardly distributed because the demand exceeded the supply too much. Especially, the market price of the brands which had been really difficult to purchase increased more than 10 times than the normal retail price of about 3,000 yen for 1.8ltr bottle at that time. Those brands were called “Maboroshi no Shochu (or phantom of shochu)” in  premium shochu because they were hardly be distributed in the market. Today, I would like to introduce Top3 premium shochu brands called 3M. “M” stands for Maboroshi(or phantom).  They are all made in Kagoshima prefecture (Southern part of Japan) where it is very famous for Imo (or sweet potato) shochu.

MAOH IMO SHOCHU 25% 1800ML

Maoh means Devil in Japanese. It is refreshing and clear, easy to drink with a very fruity taste and slightly sweet flavor unlike tipical Imo shochu. It’s recomended for ladies due to lesser strong Imo taste and easy to consume. If you want to fully enjoy the charm of “Maou Sho-chu” it is recommended to drink on the rocks. You can enjoy the fruity aroma, rich and crisp aftertaste without a strong and distinct sweet potato taste.

This imo is distilled from Satsuma sweet potatoes from the Kagoshima Prefecture at the south end of Kyushu Island (Fukuoka is in the north of the island). The nose of this imo, while still earthy, promises a sweetness that’s immediately delivered onto the palate. The rich flavor has a buttery mouth feel, which is both surprising and decadent. The sweetness subsides into a pleasant herbal finish that lingers with a faintly minty clean freshness.

Vintage may vary. Good blend of distillation under diminished pressure and atmospheric distillation Very aromic and pleasant.

This shochu matures with an oak barrel slowly and carefully for years. Good to serve on the rock.