Ookubo Shochu

At 25% vol, the Ookubo Shochu is light and pleasant to drink, yet has a deep body and round complexity. The impressive taste spreads out especially when the shochu remains in the mouth for a while. The yellow koji creates a great fruitiness. The use of yellow koji in the production of sweet potato shochu is very rare, as yellow koji does not produce acidity compared to black or white koji and therefore bacteria can penetrate the sweet potato more quickly, especially in warm environments. The acid also ensures that rotting is prevented. For this reason, Ookubo Shochu is only produced during the cold winter months. At night, the producers check the constant cold temperature at regular intervals so that bacteria and germs have no chance of penetrating the imos. This shochu is produced by atmospheric distillation. Baked sweet potatoes are used (yaki imo), which results in a slight sweetness. This pleasant sweetness is paired with subtle umami notes and a slight spiciness on the finish. The elegant green bottle is beautifully decorated with a band and has a cap that is actually only used on sake bottles. The label is also made of high-quality washi paper.

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. Ookubo Shochu pairs very well with white fish and meat, but also with sweet desserts.

Sweet potato shochu
Japanese spirit
Net quantity: 720 ml
Alcohol content: 25% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 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.