Imo shōchū

The use of sweet potatoes in the production of shōchū was introduced in the 1700s. The drink is produced by steaming, or occasionally grilling or baking whole potatoes, before they are fermented with koji mold. With over 40 different types of potatoes used in the production of shochu, as well as the use of different manufacturing techniques, sweet potato shōchū can significantly differ in character and the final taste profile, while its quality greatly depends on the amount of starch in potatoes.