Aromas of elderflower, chamomile, and muscat grape lead into flavors of lychee and rose water that burst onto the palate with lush intensity, finishing round and smooth.
The secret lies in koujuku imo, sweet potatoes aged under precise humid conditions to develop unusually bright, fruity aromatics before fermentation, then vacuum distilled at low temperature, a technique used by less than 1% of sweet potato shochu producers, to preserve the delicate lychee like esters that would otherwise be lost.
