Introduced: Ten Sho Chu by Ooyama Jinchichi Shoten from Ibusuki

The Ten Sho Chu is a very special sweet potato shochu (Imo Shochu), as the yeast and koji for this shochu were cultivated in a NASA space shuttle in zero gravity. It is also the first product to be created with Atsuhime yeast. This special yeast, which is extracted from the earth, gives the shochu a particularly airy taste. It has a fantastic complexity. Incidentally, "Ten Sho Chu" means space shochu and is also an amusing play on words in relation to shochu. This great craft spirit is normally only available in liquor stores in Kagoshima Prefecture. And here too! The Ten Sho Chu is aromatic and complex, but at the same time refreshingly light and floral. The finish is long with a pleasant spiciness. It is made with white koji.

Craft spirit from Ibusuki

The producer of Ten Sho Chu is Ooyama Jinchichi Shooten in Ibusuki. To obtain the special Atsuhime yeast, the shochu producer collaborated with the Department of Shochu Studies at Kagoshima University's Faculty of Agriculture. The yeast was extracted from the earth and the Ten Sho Chu was the first Shochu ever to be produced using yeast extracted from the earth. The Atsuhime yeast and koji spent 16 days in a space shuttle in space and then returned to be used in Ten Sho Chu.