Product Description A rich aroma and flavor of sweet potatoes fills the palate, followed by a gentle sweetness that emerges, creating a smooth and mellow taste. The lingering finish offers deep satisfaction with every sip, yet its well-balanced profile makes you crave the next one immediately-truly exceptional. We recommend enjoying it with hot water for the best experience. About the product Product Name KOURA Hachiman 900ml Type Sweet potato(Imo) Shochu (Sweet Potato Shochu) Volume 900ml Alcohol Content 25% ABV Ingredients Sweet potato, rice mold Potato Variety - Distillation Method Atmospheric distillation Koji Mold Shiro-koji (white koji) Yeast - Others - Brewery Koura Shuzo Co., Ltd. Region Kagoshima Brewery introduction Koura Shuzo Co., Ltd. A distinguished shochu brewed with water selected as one of Japan’s Top 100 Famous Waters. This small, family-run distillery retains the spirit of the traditional “village shochu maker.” Today, master distiller Takenobu Takara and his two sons craft each batch with care. Mr. Takara, the head of the family, is a true Satsuma craftsman-quiet, reserved, and dedicated to his work with unwavering precision. Renowned for its bold, full-bodied flavor and crisp finish, this shochu has passionate fans across Japan. Its limited production and reasonable price make it one of the most sought-after bottles. Since its founding, the distillery has preserved the traditional kame-tsubo (clay pot) fermentation method, never boasting about its craft, using only Kogane Sengan sweet potatoes and keeping its lineup minimal. Signature Labels: Hachiman -Named after sacred sake offered at shrines Rokasezu - An unfiltered version of Hachiman Ko-Hachiman - Aged shochu made with black koji Takura - Brewed with domestically grown rice for the koji All labels share a common profile: toasty aroma, gentle sharpness, and a lingering balance of sweetness and astringency, with subtle variations in intensity. In recent years, Takura has shown remarkable evolution, frequently earning awards at tasting competitions.
