Kaido

Purely domestic raw materials, traditional fermentation with Black koji mold Honkaku Imo Shochu.Purely domestic raw materials, traditional fermentation with Black koji mold Honkaku Imo Shochu.

This Shochu is made from special sweet potatoes, which are grown in Kagoshima prefecture. It is fermented with Black koji mold and distilled by an atmospheric distillation method.
With its fresh taste, Kaido goes well not only with Japanese cuisine but also with meat, fish and noodles.
The taste of your meal will be greatly enhanced when enjoyed with Shochu. This shochu features the full fragrance of sweet potatoes and the full bodied sweetness unique to Black koji mold.

Category
Sweet Potato Honkaku Shochu
Raw ingredients
Sweet Potato (Kagoshima Prefecture), Rice Koji (Domestic Rice)
Koji mold
Black
Alcohol
25%
We make our traditional Black koji mold with 100% domestic rice

We make our traditional Black koji mold with 100% domestic rice

Koji mold determines the taste of Shochu. Therefore, we use 100% domestic rice as an ingredient to enhance the deliciousness. Black koji mold brings out the rich and sweet taste of sweet potatoes. It also indicates that this Shochu is safe and of the highest quality.

We use quality sweet potatoes grown in Satsuma (Kagoshima) as an ingredient

We use quality sweet potatoes grown in Satsuma (Kagoshima) as an ingredient

Kagoshima-grown sweet potatoes are the most popular variety being used as an ingredient of Shochu. This is due to its large yield, richness in starch, its flavor, and the authentic taste of sweet potato. As for the raw material of Kaido, the high quality sweet potatoes grown in Satsuma (present day Kagoshima) soil are used. Only the freshest sweet potatoes, chosen through hand sorting, are used.