Satsuma Shiranami Imo Shochu
Shochu/Soju
Satsuma // Kagoshima, Japan
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.
-
-
ageNAS
-
Cost
-
abv25.0
-
-
Shochu/SojuJapanese 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 typically aged, but can be.