Exploring the world of Imo shochu

Imo shochu is a type of Japanese distilled spirit that is made from sweet potatoes. It is one of the most popular and distinctive varieties of shochu, which is a traditional Japanese alcohol with a long history dating back to the 16th century. Imo shochu is primarily produced in the southern regions of Japan, such as Kagoshima and Miyazaki prefectures, where sweet potatoes are abundant and well-suited for cultivation.

New Strong distinctive sweet potato ('imo') flavour, drink with half water and half shochu (recommended). In traditional 900ml bottle for extra shochu enjoyment.

New Kojika shochu. From Kagoshima the prefecture many consider to produce the world's best imo shochu. Limited stock.

The popularity and uniqueness of imo shochu stem from several factors:

Rich and Complex Flavour:


Imo shochu offers a rich and complex flavour profile. The sweet potatoes used in its production bring a unique sweetness and earthiness to the spirit. Depending on the specific variety of sweet potatoes used, the taste can range from mildly sweet to deeply savory, with hints of nuttiness and umami.

Versatility:


Imo shochu can be enjoyed in various ways, making it a versatile drink.
It can be consumed neat, on the rocks, or diluted with water to your preferred strength. Additionally, it serves as an excellent base for cocktails due to its flavourful nature.

Despite being a distilled spirit, imo shochu tends to have a smoother and milder taste compared to some other spirits like vodka or whiskey. This smoothness makes it easier to drink and appeals to a broader range of palates.

Imo shochu typically has a lower alcohol content than some other spirits like whiskey or vodka. This lower alcohol level can make it more approachable for those who prefer a lighter drinking experience.

Some enthusiasts believe that imo shochu offers health benefits due to the presence of various nutrients and antioxidants from the sweet potatoes. However, it's essential to consume any alcoholic beverage in moderation.

Like a dragonfly freely flying in the sky, it’s a sweet potato shochu with the character of a brisk and refreshing feeling. This shochu is more elegant and refined than most. Have in a large tumbler glass filled with ice and water.

There is a standard sweet potato shochu made with white Koji and now it has a brother made in the same way but using black Koji.

Is it better than other shochu?



It's important to note that "better" in this context is subjective and depends on individual taste preferences. While imo shochu may be highly regarded and loved by many, other types of shochu, such as barley shochu (mugi shochu) and rice shochu (kome shochu), also have their unique qualities and admirers. Each variety of shochu has its own distinctive taste, making the world of shochu diverse and exciting for enthusiasts to explore. Ultimately, the "best" shochu is the one that appeals most to your taste buds and drinking preferences.