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| Saikimoto Shuzu | |
| Shochu | |
| Sweet, earthy, slightly fruity | |
| Sweet potato (beni imo) | |
| 70 cl | |
| 30.0% | |
| Ex-bourbon oak barrel | |
| Minimum 3 years | |
| Distillation in traditional pot still | |
| 1 | |
| Not cold filtered | |
| Transparent | |
| Neat, with ice or hot water |
The organoleptic profile features fresh and slightly floral notes, accompanied by a velvety softness and a clean, harmonious finish, perfect for those seeking an elegant and versatile tasting experience. The maturation, carefully managed with respect for traditional processes, enhances the purity of the ingredients and the character of the product. Ideal paired with umami-rich dishes such as sushi, sashimi, or delicate white meats, Ippanshu Yonaguny Saikimoto Shuzu embodies a sensory experience that unites culture, territory, and craftsmanship.
Saikimoto Shuzu
Discover the spirits, production style and story of Saikimoto Shuzu.
Distillation
Pot still/traditional (on-site use of antique distillation apparatus described as 古式地釜蒸留機 / traditional methods typical of awamori).
Ageing
Aging in traditional containers (kame/ceramic vessels) for Kusu versions; some product sources also mention storage in stainless steel for parts of the processing or logistics.