Product Description

Like Flamingo Orange, this shochu is brewed with Kagoshima Aroma Yeast No.1, focusing on a refreshing aroma. Enjoy a mint-like freshness combined with a sweet note reminiscent of banana ice cream-perfect for the warmer season, especially served as a soda highball. While both Cool Mint Green and Flamingo Orange use Kagoshima Aroma Yeast No.1 and vacuum distillation, Flamingo Orange is made with sweet potato koji, whereas Cool Mint Green uses rice koji. Toji Nobuhisa Yasuda introduced an innovative approach: instead of the usual first-stage fermentation, he opted for a “Donburi-style” simultaneous fermentation, combining rice koji, sweet potatoes (Satsuma Masari), and yeast all at once. Cool Mint Green is characterized by high levels of isoamyl acetate, the compound responsible for banana-like aromas. Since the 2024 release, the ratio of sweet potatoes has slightly increased to about 1:5.5 (rice koji to sweet potato) compared to the usual 1:5 ratio. Compared to its 2020 debut, the levels of monoterpene alcohols, which contribute to fruity and citrus-like aromas typical of sweet potato shochu, have also risen.

About the product

Brewery introduction

KOKUBU SHUZOU

The origins of Kokubu Shuzo Cooperative trace back to 1970, when 10 shochu producers from Kokubu City and Aira District in Kagoshima Prefecture established the Kajiki Shuzo Cooperative as a joint bottling facility in Hayato Town. In 1986, the current Kokubu Shuzo Cooperative was founded at its present location, beginning shochu production using underground water from the Kirishima mountain range and Kawahara Valley. In 1997, Toji Nobuhisa Yasuda pioneered the use of sweet potato koji instead of rice koji, and in 1998 released “Imo Koji Imo,” the industry’s first 100% sweet potato shochu. In 2003, the brewery undertook the revival of the nearly extinct heirloom sweet potato Tsuru-nashi Genji, restoring it from just 10 seedlings over three years and launching the shochu “Tsuru-nashi Genji.” In 2012, they began crafting a 100% sweet potato shochu using Tsuru-nashi Genji, and in 2013 released “Yasuda,” named after the Toji himself. This shochu, with its distinctive fruity aroma, made a significant impact on the industry. In 2017, the brewery explored vacuum distillation using aromatic yeast, leading to the 2018 release of “Flamingo Orange,” a sweet potato shochu that has received enthusiastic acclaim, particularly among women and younger consumers.