Crio

This sweet potato shochu is made with a white koji rice starter fermentation. Hand harvested Yachiyoden Estate grown kogane sengan sweet potatoes are then frozen after harvest to crystalize the tubers, which denatures the cell walls and extracts a unique aroma and flavor profile. The potatoes are steamed and then added to the main fermentation. Aging is minimal as this shochu is bright, young and ready to drink.

Find a retailer near you