Kagoshima sweet potatoes and Kagoshima water, so it tastes like Kagoshima.
For 40 years since its founding, Oshika Sake Brewery has been a brewery that produces authentic potato shochu, a traditional local specialty, and has been particular about using local raw materials, working to produce shochu that is loved by the local people, and has been working on making shochu that is loved by the local people. With their support, we have been able to confidently introduce our products to other regions, which has led us to where we are today.
Imo shochu plays a part in Kagoshima's food culture as a truly ``local sake,'' adding moisture and vitality to daily life, as well as being a celebratory drink and sacred sake at banquets.
The most important thing for those of us involved in making imo shochu is to pass on the ``skills and spirit'' of shochu making inherited from our predecessors to the next generation, and to express our gratitude to all the people who have supported Oshika to this day. I think it's about not forgetting how you feel and working hard every day.
Nowadays, as interest in food safety increases, we are not only a manufacturer that can provide safety, security, and stability, but also ``Oshika Shochu that further improves the quality of alcohol and allows everyone to find added value.'' We will do our best to deliver it to you.
Ojikuro is a Taimo shochu made with black koji.
| material | Sweet potato (Golden Sengan), rice malt (black malt) |
|---|---|
| capacity | 720ml |
| frequency | 25 degrees |
