Daiyame is a Japanese shochu of the Honkaku type, a category of traditional shochu made using a single distillation process that preserves the full aromatic richness of the raw materials. While shochu is generally produced from rice, barley, buckwheat, or chestnuts, Daiyame is made from sweet potatoes (imo shochu). Unaged, it brilliantly expresses the purity and intensity of its fruit.
Created to mark the distillery's 150th anniversary, this shochu is distinguished by the use of the Kojuku Imo sweet potato variety. After harvesting, the tubers are left to rest for two to three months before being cooked, an essential step that promotes the development of particularly rich and expressive aromas.
Fermentation begins with rice inoculated with black koji, before the addition of sweet potatoes for the main fermentation. Distillation is then carried out under vacuum, a method that preserves all the finesse and freshness of the aromas.
With an intensely fruity profile and remarkable sweetness, Daiyame can be enjoyed neat or served on ice, lengthened with sparkling water or incorporated into cocktails, where its aromatic character is fully expressed.
