Peppery with subtle earthiness. KUROKAME uses black koji and is fermented in a large ceramic pot to bring out rich and complex aromas and flavors of sweet potato.
KUROKAME shochu is an anthentic honkaku shochu made from Koganesengan sweet potato, one of the most popular imo varietals in Kagoshima prefecture. The primary moromi (mash) is created with kuro koji (black koji) and is brewed inside ceramic pots called "kame."
Kuro koji originates in the Okinawa region and is known to produce an abundance of citric acid, effectively extracting the taste and character of the base ingredients. The round shape of the kame creates a natural convection that reduces thermal irregularities, and by burying the kame halfway into the ground, the moromi is fermented at a balanced temperature. Combining superior ingredients and a traditional fermentation method creates an ideal condition for hte moromi, resulting in a shochu that is rich in flavor, sweetness, and complexity.
Room temperature, warm or chilled