RARE IN THE U.S.!
This Japanese spirit made mostly from imo, or sweet potato. The aromas are floral with light nuances of watermelon rind. Fresh and delicious and hard to find - even in Japan!
Recommendations:
Sweet potato shochu is usually blended with hot water in a 6:4 or 5:5 ratio. Gently pour shochu into a partially filled glass of hot water.
Is there a 'right way' to drink this Shochu?
Yes. But you can drink shochu straight, with mixers, or 'on the rocks'. It's your choice.
The traditional method however, is to drink shochu with 'o-yu' which simply means hot water.
We recommend pure, distilled water brought to the boil and then allowed to cool to 72°~73°C (around 162°F).
Pour some of the hot water into your favourite tumbler, to warm the glass and ensure the glass is clean.
Empty out this water, and refill the glass between 1/2 to 3/4 full with fresh, hot water.
Now, slowly fill the glass to the top with your favorite Satoh shochu. There's no need to stir.
This Japanese spirit made mostly from imo, or sweet potato. The aromas are floral with light nuances of watermelon rind. Fresh and delicious and hard to find - even in Japan!
Recommendations:
Sweet potato shochu is usually blended with hot water in a 6:4 or 5:5 ratio. Gently pour shochu into a partially filled glass of hot water.
Is there a 'right way' to drink this Shochu?
Yes. But you can drink shochu straight, with mixers, or 'on the rocks'. It's your choice.
The traditional method however, is to drink shochu with 'o-yu' which simply means hot water.
We recommend pure, distilled water brought to the boil and then allowed to cool to 72°~73°C (around 162°F).
Pour some of the hot water into your favourite tumbler, to warm the glass and ensure the glass is clean.
Empty out this water, and refill the glass between 1/2 to 3/4 full with fresh, hot water.
Now, slowly fill the glass to the top with your favorite Satoh shochu. There's no need to stir.
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