Makai He No Izanai Imo Shochu

Spring limited edition
Yellow koji is traditionally used in Japanese sake brewing. When applied to sweet potato shochu, it reduces the characteristic sweet potato aroma often found in black or white koji types, resulting in a smoother and more approachable drink. Using yellow koji also allows the distinct aroma to develop beautifully from the mash stage, creating a refreshing, fruity fragrance reminiscent of banana, with a gentle sweetness that lingers pleasantly in the aftertaste.