Hokkaido Kiyosato Shochu has been produced by Kiyosato Shochu Brewery since 1975 and is the first potato shochu ever produced in Japan. It is in fact a potato shochu, not to be confused with sweet potato shochu, which has a considerably longer tradition in Japan. The Kiyosato Shochu is characterized by its very smooth flavor, coupled with a nice fruitiness that comes from the white koji.
The Kiyosato Shochu is a very light Shochu with its 25% vol. On the nose it appears floral, the potato note is gentle and subtle. The finish is long and aromatic with a great fruitiness. The basis of this shochu is potatoes from the town of Kiyosato, located in eastern Hokkaido at the foot of the Shiretoko Peninsula. The region is known for growing its high quality potatoes throughout Japan. Winters are not too severe in this region, which has a positive effect on the potato harvest. The potato shochu from Kiyosato has also made a name for itself throughout the country. Kiyosato is a small town of about 4,000 people located in a rural area at the foot of Mount Shari. The town is blessed with particularly clear water from the Shari River, which is considered one of the purest rivers in Japan. Potato Shochu is distilled using the underflow water of the Shari. Rice koji is used for fermentation. Distillation is followed by six months of aging in steel tanks. In addition to the great taste of this shochu, of course, the elegant bottle design immediately catches the eye. This was awarded the Good Design Award in 2015.
The Kiyosato Shochu tastes straight and on the rocks, but can also be extended very well with soda.
The Kiyosato Shochu is also available from us as a barrel aged version.
Net quantity: 700 ml
Alk.: 25% vol
Dispensed only to persons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin