The Kodama distillery building and equipment all date to the 19th century.
83% locally grownbeni-imopurple sweet potatoes, 17% white koji rice makes for a light and restrained shochu.
Entirely crafted by hand by owner-distiller Junpei Kanemaru.
Ethereal and delicate, this is one of the few 100% hand-crafted shochu made today without benefit of modern machinery. Aromas are light and tropical, with subtle notes of candied yams and finishing with an appealing tingle of roasting spices. More fine grained and pretty than most sweet potato shochu.
