Yachiyoden produces sweet potato shochu using 100% sweet potatoes grown on site at the distillery in Tarumizu, Kagoshima, a location East of Sakurajima volcano known for their onsen (hot springs). Tsurushi is distilled from sweet potatoes that are hung to dry before fermentation. 

As a muroka (unfiltered) shochu, it forgoes the standard charcoal filtration; the result is a drink full of intense sweet potato character. So intense in fact, that this shochu benefits from a little bit of decanting: we recommend letting it sit out for a few minutes after you pour it. It really opens up after some oxidation. 

Get notes toasted coconut, tropical fruit, and black pepper with an enchanting maple aroma and a slick, chewy texture. The importer recommended trying it chilled in a glass like a white wine.