Product Description

“Yasuda” - A Pioneer of Modern Flavor Shochu Named after master brewer Nobuhisa Yasuda, recipient of the 2017 “Contemporary Master Craftsman” award, this shochu is crafted entirely from sweet potatoes using the rare heirloom variety Tsuru-nashi Genji, first cultivated over a century ago. The sweet potatoes are aged for about two weeks before brewing, resulting in exceptionally high levels of monoterpene alcohols, the compounds responsible for fruity and citrus-like aromas in shochu. Expect elegant notes of lychee and muscat, delivering a refined, refreshing fragrance and a gentle sweetness that fills the palate.

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.