Koromaru uses Kogane Sengan sweet potatoes from Kagoshima prefecture which are then carefully fermented using black kojimalt from 100% pure Japanese rice. This genuine sweet potato shochu blends liquor distilled at normal pressure for body and sweetness with liquor distilled at reduced pressure for rich fragrance . Its mellow body, like steamed sweet potatoes, and sweet, fruity fragrance give Koromaru its well-rounded finish.
Nanko’s unique method of production uses two kinds of sweet potato to intensify the soft, sweet sensation of sweet potatoes. It is an exquisitely balanced shochu, both smooth and flavorful, that elicits the aroma and taste of sweet potatoes thanks to its exquisite blend of coarsely filtered liquors.
Wanko is an exquisitely balanced shochu, both smooth and flavorful, thanks to newly developed yeast that elicits barley’s refreshing aroma and mild taste, a thick raw shochu specially developed for its rich flavor, and a technique of blending aged liquors that produces a flavor and finish to be savored.
The New Premium Malt’s will continue to use 100% aromatic European hops and select malt brewed in spring water, to bring out an elegant aroma. A new proprietary method is now used for sourcing and selecting high-quality, more aromatic European hops. Plus, a rare Diamond malt produced in the Czech Republic and surrounding countries is now added in the recipe, resulting in a deeper body and umami (pleasant, savoury taste). The end result is weitertrinken, a taste that is always captivating, glass after glass.