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Nankai Imo Black Sweet Potato Shochu
Nankai Imo Black is a sweet potato (imo) shochu produced for Nankai by Ooyama Jinhichi Shoten in Ibusuki, Kagoshima, a distillery operating since 1875 and now run by sixth-generation distiller Yohei Ooyama. It is made from local Kagoshima sweet potatoes, rice and spring water, fermented with black koji in 150-year-old enameled clay vessels, then single-distilled in steel tank stills that heat the mash with steam rather than direct flame, a gentler process that preserves the aromatics of the potato. The producer lists it at 24% ABV and describes a fruity, floral aroma of orange peel and roasted yams with a smooth palate of chestnuts, lychee and spice. Like the rest of the Nankai range it contains no sugar, carbs, gluten or additives, and comes in at roughly 39 calories per ounce. Black koji is the traditional mold of Kyushu's southern islands and gives imo shochu its richer, earthier profile compared with white koji. Nankai, founded by Paul and Mai Nakayama after a honeymoon on Amami Oshima, built its name on kokuto sugar shochu and added Imo Black to represent Kagoshima's signature sweet potato style; it is suited to oyuwari (hot water) or on the rocks.
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