Ookubo Shochu

At 25% by volume, Ookubo Shochu is light and pleasant to drink, with a full body and round complexity. The yellow koji, which is actually mainly used for the production of sake, produces an elegant fruitiness. Yellow koji is very rarely used in the production of sweet potato shochu, as it is difficult to process in this area. Ookubo Shochu is produced by atmospheric distillation. The elegant, banded bottle, which has a cap that is actually only used on sake bottles, is also beautiful. 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 trading under its current name since 1990. The company has also had its own sweet potato production since this time. Ookubo Shuzo is known throughout the country for the high quality of its imos. The distillery also supplies this extremely popular shochu raw material to many other shochu producers in Japan. The company is based in the town of Shibushi, Kagoshima Prefecture, on the Osumi Peninsula at the southern tip of Kyushu Island. Here, Mount Kirishima, a volcano 1,700 meters high, provides extremely good conditions for growing sweet potatoes with its ash. Almost all Imo Shochus are produced in Kagoshima Prefecture. Ookubo Shuzo is a small business. Only 12 people take care of everything from growing, harvesting and processing the imo to producing the shochu. All work steps are carried out by hand, so you can't get more craft than that! A special feature is the revival of the cultivation of a traditional rice variety that was only cultivated until the Meiji era (1868). For 160 years, this rice variety was almost forgotten in Japan until Ookubo Shuzo began to cultivate it again in her fields to use it for some of her shochus.