Kokubu

It is the first time in the industry not to use rice malt in shochu brewing but use “Imo Koji (potato malt)” instead by breeding KojImold on potatoes. We are truly a 100 % pioneer of potato shochu (Kogane Sengan). You can directly feel a taste of sweet potatoes from this shochu. Its characteristic is a very sharp flavor. The sweetness of sweet potatoes increases when mixing with hot water. Besides, you can make it on the rocks to raise the sharpness and also the taste will become refreshing. For the fermentation since the year 2008, Koji for exclusive use of “Imo Koji Imo” (White Koji) has been used and it increases the flavor to be tastier