YAMATOZAKURA 2016 Beni-Imo

The Yamatozakura distillery is located in Ichikikushikino, a seaside town situated on volcanic land in the historic heart of the sweet potato production area of Kagoshima Prefecture. The approach and approach of Tekkan Wakamatsu, the 4th generation at the helm of the distillery, is both original and shared by other distillers or brewers of his generation, young people who have known and frequented other horizons than those of their native province before choosing to relocate there, consciously and not by family tradition. Their deepest goal is to constantly improve themselves, to purify their actions and thus achieve their main objective: to be respectful and understanding of their environment. Beni-Imo Shochu 2016 is made from local raw materials. The rice is produced locally and the sweet potatoes are grown in Kagoshima Prefecture. Koji is handcrafted in a stone warehouse that has been used for over 100 years, and jars used for fermentation are also over 100 years old. A slow distillation in an authentic still is carried out and then bottled after more than 5 years of tank ageing to give a 25 proof sweet potato shochu with an elegant sweet aroma and deliciousness. This 25% version of Beni-Imo is lighter and more commonly consumed in Japan.