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This sweet potato shochu was made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 16 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink.
Toji
Norimasa Furusawa (d. 2007)
ABV
35%
Distillery incorporation date
1892
Distance above sea level
1 meter
1st Fermentation
Thai rice koji, 6 days (clay pot)
2nd Fermentation
Kogane Sengan sweet potatoes (Kagoshima), 14 days (stainless tank)
Yeast
Miyazaki Yeast
Koji
White (Kawachi L Type)
Distillation
Single pot-distilled (atmospheric pressure)
Still Proof ABV (Genshu)
38%
Distillation Date
Autumn 2004
Maturation
Enamel-lined tank
Filtration
Non chill-filtered