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%

- Alcohol
- 25%
- Container
- Bottle
- Volume
- 300ml

- Alcohol
- 25%
- Container
- Bottle
- Volume
- 720ml

- Alcohol
- 25%
- Container
- Bottle
- Volume
- 1800ml