Ookubo traditional yellow koji potato shochu (720ml)
Sweet potato, Rice-koji
Alcohol content 25% alc
Distillation Atmospheric shochu
L.A. Spirits Competition 2018 Gold
Craft Spirits Berlin Festival 2020 Silver
Hong Kong International Wine & Spirits Competition 2018 Silver
Tokyo Whisky & Spirits Competition 2021 Silver
Kumamoto Taxation Bureau Appraisal Ceremony 2018, 2019 Excellence Award
Established in 1910. One of the smaller breweries in Kagoshima, which has 113 distilleries/breweries. While we only have 10 employees, we deliver Kagoshima’s Imo shochu all of Japan and to the world.
Almost all of our ingredients are from Osumi, Kagoshima. Our affiliated farms send an enormous amount of around 10,000 tons of sweet potatoes annually to shochu producers in Kagoshima and Miyazaki. In wine terms, they are the “chateau” and “domaine” (producers on farms owned by our company) of shochu production.
We use traditional Japanese jars that have been passed down for generations in Kagoshima to make our shochu.
On the Osumi Peninsula located in the east of Kagoshima is a pyroclastic plateau formed by volcanic ashes, which has been widely utilized for sweet potato farming since a long time ago, so there are many shochu producers in this region.
Unlike other producers, we use a unique method to make our shochu. Kagoshima’s shochu was originally fermented using the yellow koji. However, as the yellow koji does not produce acid in the mash stage, it is not suited for fermentation in Kagoshima’s warm climate and eventually became obsolete. Implementing thorough temperature control and fermentation using only yello koji, we revived the 100% pure yellow koji fermentation method.
The raw ingredients used are the rice Hinohikari and Anno potatoes (baked) from Osumi, Kagoshima (both produced in-house). The unique aroma made possible only by the yello koji combine with the sweetness of the baked potatoes to create shochu with a distinctive aroma, flavor, and sweetness.