It could hardly be more unusual: The Daiyame Shochu is an imo shochu (sweet potato), which surprises from the first sip - because the gentle aroma of sweet potato is joined by extraordinary flavors of lychee and elderflower. Producer Hamada Syuzou achieves this unique effect by using the secret "Kojuku" method, in which the sweet potatoes are subjected to a special maturing process before being steamed. A real specialty, which makes this Shochu fragrant and exceedingly fruity and exciting. Daiyame is also made with black koji, which provides a long finish and subtle umami notes. A very special Shochu, which surprises, convinces and has it in itself!
Daiyame is produced at Hamada Syuzou's distillery "Denzouimgura" in Ichikikushikino in Kagoshima Prefecture. This is one of the company's three distilleries, where they focus exclusively on innovative products. Launched at the end of 2018 to celebrate the company's 150th anniversary, Daiyame has since gone on to scoop up a number of awards at international spirit competitions. For example, the Top Award Shochu Gold Trophy at the IWSC in 2019, Double Gold at the ISC in 2020 and Gold at the Tokyo Whisky & Spirits Competition 2020.
The Daiyame Shochu is absolutely unique. When the bottle is opened, a lychee-like scent spreads, and the taste of this Shochu also strongly reminds of the sweet fruit. One reason for this is the variety of sweet potatoes used, in this case Kojuku Imos, which are particularly fragrant. And on the other hand in the production method. The so-called "Kojuku" method, which Hamada Syuzou developed especially for the production of Daiyame, is admittedly top secret. However, we can reveal that the sweet potatoes undergo a ripening process for two to three months before steaming, which gives them a special taste. The method is subject to absolute precision and care and is extremely labour-intensive. But the result is worth every effort. Daiyame is characterised by a mild and fresh taste. The black koji is discreet and provides a long and crisp finish and intense umami notes. This shochu is very soft and yet has a strong body. Daiyame is produced by vacuum distillation. By the way, the word "Daiyame" comes from the Kagoshima dialect and means something like "refreshment after a hard day's work".
The Daiyame Shochu is great on its own or on the rocks, but also with soda as a highball, which brings out the Lychee taste in particular. Manufacturer Hamada Syuzou also recommends storing Daiyame in the refrigerator and enjoying it well chilled in a wine glass. Since Daiyame tastes so extremely fruity, it is also a great ingredient for cocktails. It can easily replace a liqueur. In food pairing it goes very well with fried fish and meat (light and dark), but also with sweet and fruity desserts.
An insider tip is Daiyame Wild Berry, an absolute dream aperitivo. Daiyame fits perfectly with its lychee and elderflower notes to Wild Berry and is with itsalcohol content of only 25% vol perfectly in the growing trend of LOW-ABV drinks. And, as is so common with Honkaku Shochu, it comes with no artificial additives or residual sugar. Daiyame Wild Berry is a delicious fresh-fruity combination that is very easy to prepare: Mix 4cl Daiyame with 12cl Schweppes Wild Berry or Thomas Henry Wild Berry and add ice cubes and fresh or frozen berries. Stir gently and enjoy.
Net quantity: 720 ml
Alk.: 25% vol
Dispensed only to persons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin
About Hamada Syuzou
Hamada Syuzou was founded in 1868 and is based in Ichikikushikino, Kagoshima Prefecture. The company has three distilleries: Denbeegura, Denzoingura and Kinzangura. These embody the core ideas of the company's vision in the production of shochu, namely tradition, innovation and heritage or succession.
Since its founding over 150 years ago, the company has strived to produce first-class honkaku shochus (genuine shochus) and has earned a reputation for producing some of the finest shochus in the world. In addition, the company is innovative and focused on environmental protection. At Denzoin, for example, biogas produced during fermentation is captured to be used as fuel for the boilers. Other residues from Shochu production are used as livestock feed and as a raw material for compost. In addition, an energy-saving steam system is used in the steaming of raw materials, which operates with a low steam content and thus achieves energy savings of over 40%.