The unique technology "smoke-infusion" (patented) has been used to create "Smoke Shochu No.59", which is distilled and aged using sweet potato (average phenol value 0.59) smoked with peat and cherry chips. To enhance the smoky aroma, the alcohol content was increased, and it was finished with non-chill filtration to bring out the best flavor of the smoke. The smoky aroma and flavor derived from the smoked sweet potatoes pair exceptionally well with smoked ingredients, harmonizing with the flavors of the ingredients to create an enjoyable smoke shochu experience.
Sweet potatoes (Kagoshima), Kome koji (Japanese rice)
DISTILLATION
Single atmospheric distillation
KOJI
Black koji
WATER
Tsunuki natural water
DISTILLERY
Satsuma Gojyugura
PRODUCER
Hombo Shuzo Co.,Ltd.
San Francisco World Spirits Competition
SFWSC 2017
Shochu Category
GOLD
AWARD & CERTIFICATION
ISCInternational Spirits Challenge
International Spirits Challenge (ISC) is a spirits competition organized by Drinks International, a UK-based drinks industry publisher.
The competition features multiple categories, including shochu, gin, vodka, and tequila, which are judged through blind tastings by renowned spirits industry experts. The ISC is recognized as one of the world's most prestigious competitions.
SILVER
ISC 2017Shochu Category
BRONZE
ISC 2018Shochu Category
IWSCInternational Wine & Spirits Competition
International Wine & Spirits Competition (IWSC) is the world's oldest dedicated alcoholic beverage competition, held in the UK. Winners are selected through blind tastings and chemical analysis conducted by renowned judges from around the globe.
The IWSC is now recognized as Europe's largest and one of the world's most prestigious competitions for wines, spirits, and liqueurs.
OUTSTANDING SILVER
IWSC 2018Shochu Category
BRONZE
IWSC 2017Shochu Category
SFWSCSan Francisco World Spirits Competition
San Francisco World Spirits Competition (SFWSC), held in the United States, is the country's largest spirits competition dedicated to alcoholic beverages.
Known as one of the world's most prestigious competitions, it selects entries through blind tastings by a panel of judges comprising U.S. hotel and restaurant professionals, distribution buyers, journalists, and others. The competition features multiple categories within each division.