Type of Shochu: Otsu Rui

Main Ingredient: Sweet Potato

Type of Koji Kin: Akita Konno White Koji

Distillation Method: Atmospheric Distillation

Aged: 180 days

Alcohol by Volume: 25%

Food Pairings: Prosciutto and smoked salmon

Tasting Notes: Made with local ingredients from Kagoshima, the sweet potato is mashed and fermented using white koji mold and yeast, and the fermentation process is managed at a low temperature below 20 degrees Celsius leads to a refreshing and citrusy flavor.

*This product was created to commemorate the 100th anniversary of its founding in 2009. "Issho Silver (Black)" used koji mold and yeast that have been cultivated and survived for 100 years since the company's establishment in honor of its 100-year history. On the other hand, "Issho Bronze (White)" was brewed using beer yeast as a new approach for the next 100 years. It was test-sold only in 720ml bottles for 3 months from November 2010 and officially launched for sale in August 2011, including 1-liter bottles. The number of products produced is limited, so only a limited number of retail stores nationwide handle it.

Size: 720ml