The Kokubu Shuzo distillery is located in Kagoshima, southern Japan. It has been at the origin of a great innovation in the world of imo shochu (sweet potato shochu). While the first fermentation is typically based on rice, the company has been experimenting with the use of sweet potato in the entire process since 1997.
However, for this vintage, Toji Nobuhisa Yasuda has chosen to stick to tradition. He performed a classic kojification of white koji on a rice base. In this case we are talking about the Yumetoiro variety from Kirishima. The Satsuma Masari sweet potato is then fermented using the special aromatic yeast from Kagoshima No. 1.
After vacuum distillation, a 5-month rest completes the harmony of this modern shochu with menthol accents. This versatile shochu can be enjoyed chilled, with cold water, ice cubes, sparkling water or, of course, in cocktails.
Nico's tasting notes
On the nose, the fruit is both fresh and ripe, like a raspberry with concentrated aromas. Lychee and other exotic fruits are also concentrated, full of color and lightly twirling.
Aeration instills complexity and a vegetal nuance. A certain minty freshness sets in, joined by fresh lemon zest.
The palate is round and suave, with green banana enveloping and enjoling the palate with its velvety texture. The strawberry (fresh and sweet) then crushes on the palate, and seems to deliver a very soft, almost creamy flesh. Herbs such as basil and mint are a perfect match for this sweet strawberry.
The finish is fresh and fruity, with mint giving way to sechuan pepper berries.
"A complex profile bursting with fruit and vegetal freshness..."
