Tsurushi

This sweet potato shochu is made with a white koji rice starter fermentation. Hand harvested Yachiyoden Estate grown purple sweet potatoes are then hung in the rafters of the distillery to allow them to further sweeten. This uncommon practice 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.

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