Kampou Shochu

The three-year storage period is rather unusual for Imo Shochus, as they are usually only stored for a short time. Although Kampou Shochu is much stronger than other shochus at 37% vol, it is still extremely mild. At the beginning, there is a slightly spicy note before a spicy umami flavor spreads through the mouth. It also has a slight sweetness from the sweet potato. It is a complex and multi-faceted shochu with a refined taste. The carefully selected raw materials, the sweet potatoes and the rice for the koji rice, are grown on the distillery's own farm "Daiman Nojo" in the city of Shibushi in Kagoshima Prefecture.

The elegant black bottle is beautifully decorated with a banderole and has a swing stopper. The label is also made from high-quality washi paper. The bottle comes in an elegant gift box.

This shochu can be enjoyed straight or on the rocks. The oyuwari drinking method is particularly recommended, i.e. extended with hot water, as this allows the flavor of the imo to develop very well. Kampou Shochu pairs very well with fried fish and meat, but also with sweet desserts such as Kaiserschmarrn.

Japanese Shochu
Net quantity: 720 ml
Alcohol content: 37% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Str. 20, 10719 Berlin

Ookubo Shuzo was founded in 1893 as Kubo Jozo, and has been operating under its present name since 1990. Since that time, the company has also had its own sweet potato production. Ookubo Shuzo is known throughout the country for the good quality of its Imos. The distillery also supplies this extremely popular shochu raw material to many other shochu producers in Japan. The company is located in the city of Shibushi, Kagoshima Prefecture, on the Osumi Peninsula at the southern tip of the island Kyūshū. Here, Mount Kirishima, a 1,700-metre-high volcano, with its ashes provides extremely good conditions for growing high-quality sweet potatoes. Almost all Imo Shochus are produced in Kagoshima Prefecture. Ookubo Shuzo is a small company, only 12 people take care of everything from growing, harvesting and processing the Imos to producing the Shochus. All steps are done by hand, more craft is not possible! A special feature is the revival of the cultivation of a traditional rice variety, which was only cultivated until the Meiji era (1868). For 160 years this rice variety was almost forgotten in Japan, until Ookubo Shuzo started to cultivate it again on their fields to use it for some of their shochus.