Product Information
Sweet potato shōchū (standard)
Satsuma Umi (Satsuma Sea)
A raw shōchū made from kogane-sengan and white kōji, watered down to 25% using local jukaku hot spring water. It is well-balanced with a mild sweetness and a full-bodied taste that never gets old. Ideal on the rocks or mixed with hot water.
- Classification
- Authentic shōchū
- Alcohol volume
- 25%
- Ingredients
- Sweet potato (kogane-sengan), malted rice (produced in Japan)
- Kōji
- White kōji
- Distillation method
- Atmosphere distillation
- Bottle
- 1800ml/900ml
Aroma/Taste scale
Drinking temperature
For the best drinking experience
On the rocks at about 10°C or mixed with 40 to 50°C hot water.
Sweet potato
Kogane-sengan
The kogane-sengan sweet potato was created in 1966 and became shōchū’s main ingredient. These are versatile yellowish-white sweet potatoes with a great taste and high starch content widely used for many different purposes other than making shōchū. In Kagoshima Prefecture, almost half of the cultivated sweet potatoes are kogane-sengan.
Water used
Jukaku hot spring water
Sakurajima is one of Japan’s most active volcanoes.Looking up to it, is the city of Tarumizu where jukaku water gushes forth from 800m underground. It contains 8.89ppb (parts per billion) of water-soluble germanium which is a hundred times more than the average.
Water-soluble germanium can also be found in plants such as ginseng, reishi mushrooms, polypores, or garlic and has been used for the longest time to maintain health. Natural alkaline ionized water, jukaku, is also rich in natural minerals and is known to have excellent penetrating and extracting power due to its unusually small molecular structure.
LinkJukaku web site
