Satsuma Shiranami Imo Shochu

Shochu/Soju

Satsuma // Kagoshima, Japan

community rating

2.75
2 out of 5 stars
( 1 )

This shochu is made with 100% Kogane Sengan sweet potatoes from South Kagoshima.

Rice koji is used in its production and the shochu is distilled in a single distillation at normal pressure.

This shochu is made with 100% Kogane Sengan sweet potatoes from South Kagoshima. Rice koji is used in its production and the shochu is distilled in a single distillation at normal pressure. It is bottled at 25% ABV.

  • age
    NAS
  • Cost
  • abv
    25.0
  • Shochu/Soju
    Japanese shochu is typically distilled from sweet potato (imo), barley (mugi), rice (kome), buckwheat (soba) or sugarcane. Koji, a type of mold, is used in the fermentation process. For Korean soju, a fermentation starter called nuruk is used. Korean Soju is generally made from molasses, tapioca, or sweet potatoes but traditionally was made from rice. Both are distilled to ~25-37% ABV. Neither is often aged, but can be.