Kuro Koji Jikomi Ukichi

Brewing with Black Koji: Freeing the Sweet Flavor of Potatoes A Feat Possible Only with Time-Honored Techniques

Kogane-Sengan sweet potatoes from Kagoshima Prefecture are fermented with black koji mold.
Traditional methods of crock fermentation, wooden tank distillation and crock storage are used to produce this sweet potato-based honkaku shochu.
Black koji gives off a rich note on the nose, with a viscousity on the palate that is elegant and elastic.

Category
Sweet Potato Honkaku Shochu
Raw ingredients
Sweet Potato (Kagoshima Prefecture), Rice Koji (Domestic Rice)
Koji mold
Black
Alcohol
25%