Okuchi Kuro Isanishiki (Sweet Potato) 900 ml

The process for making the koji uses traditional black koji to give Kuro Isanishiki a luxurious aroma and a smooth mouth feel that still delivers body. Kuro Isanishiki was ahead of the crowd spurring the current boom in black koji spirits.

The use of black koji, as well as temperature regulation and the brewing process, creates subtle differences compared to white koji Isanishiki. In earlier times, all shochu was black koji shochu (a tradition that awamori maintains); however, this involved considerable trials for the distillers. It was difficult to regulate the koji�s temperature and the koji spores would cover the inside of the distillery during manufacturing.