Ikkomon - 100% Imo (Sweet Potato) - Honkaku Shochu

Ikkomon

Honkaku Shochu,
750 ML

IKKOMON is a rare, 100% imo shochu made with imo koji rather than the commomly used rice koji. As a result, IKKOMON emanates the bounty of the Koganesengan sweet potato.

 

IKKOMON is a honkaku shochu, made with 100% Koganesengan. Sweet and delicious to eat, Koganesengan is the most popular Japanese sweet potato in Kagoshima prefecture. Shochu made with this cultivar is known for its sweet fragrance, delicately smooth palate, and complex flavors of chestnuts and dried flowers.

While many imo shochu are brewed with rice koji, IKKOMON is brewed with 100% imo from start to finish, then, distilled once. Propagating superior quality imo koji is a modern feat, made possible by TAKARA's inimitable use of patented technology and constant drive to innovate. The resulting product is IKKOMON, an authentic imo shochu that emanates the bounty of the sweet potato.

The nose and palate meld a wealth of gently savory and comforitng flavors, including toasted light rye, caraway, slated butter, fried apple, and spices.

 

Serving Suggestions:
Slightly chilled, room temperature or to emphasize the savory aspects, warm.

Sulfite Free Gluten Free

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Alcohol: 24 & 25%
Type: Honkaku Shochu

Ikkomon - 100% Imo (Sweet Potato) - Honkaku Shochu

Taste Profile

DRY TO SWEET
ACIDITY
AROMATIC INTENSITY
FLAVOR INTENSITY
LENGTH OF FINISH
BODY
FRUITNESS
SAVORINESS
Personality

Savory and mouthwatering

Recommended Temperature

Pairing Suggestions

Lightly grilled squid, eel or fish, roast pork, or a Reuben sandwhich

Wine Comparisons

Sour beer

Serving Recommendations

Neat or with a few drops of water in a small white wine or whiskey glass. Warm: heat water to 175º F (80º C). Pour in a ratio of 4 parts shochu to 6 parts hot water, or 5:5 for richer mix. Always pour hot water first, temper the cup, and add shochu last aiming for an ideal mixed temperature of 100º F - 115º F (40º C - 45º C). Adding shochu to hot water will dissipate or damage the delicate flavor nuances, and cause bitterness.

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