Nankai Imo Black:
Sweet Potato Shochu
• Handcrafted from local sweet potatoes, rice and spring water
• 150-Year-Old Clay Vats used for black koji fermentation
• Single Pot-Distilled for rich flavor, aroma and body.
Aroma: Fruity, floral with orange peel and roasted yams.
Palate: Smooth with chestnuts, lychee, and spice.
• Only 39 calories per ounce.
• No sugar, carbs, gluten, or additives.
Nankai's First Imo Shochu
We proudly present Nankai Imo Black, our first imo shochu release. Imo is Japanese for sweet potato, the most popular style of shochu in Japan.
Nankai Imo Black is handcrafted and single-distilled from local Kagoshima sweet potatoes, which are first fermented with black koji in priceless 150-year-old enameled clay vessels. The result is a shochu that shines with gorgeous notes of chestnut, lychee, and roasted yams.
If you’ve joined us on the Nankai Shochu journey or you’re already a shochu veteran, we’re excited for you to try our newest obsession. If you need help locating a bottle, try our Store Finder.
A Shochu Legacy
Shochu has existed in Japan for over 500 years, and our distillery partner Ooyama Jinhichi has been dedicated to the craft since 1875.
All of their shochu, including Nankai Imo Black, have been fermented in these enormous, enameled clay vessels since day one. As one might guess, the resulting flavor is unique and vital. Despite the importance of these vessels, potters in Japan can no longer produce them, making the vats priceless.
Finally, the moromi, or mash, is single-distilled in steel tank stills, which distributes heat through steam rather than a direct source, ensuring the delicate mash doesn’t burn.
Enjoying Imo Shochu
Shochu is a spirit that can be enjoyed in many different ways. This versatility is one of many reasons why shochu is the most popular drink in Japan. That said, if you’re new to shochu, you might want some helpful hints.
In Kagoshima, Japan, the time-honored way to enjoy imo shochu is to mix it with hot water, also known as oyuwari. The hot water will bring out more of the flavor, aroma, and umami. See below for directions.
Other great ways to enjoy imo shochu include mixing it with soda to make a highball, on the rocks, or in a cocktail such as a negroni.
How to Prepare Oyuwari
Oyuwari, which is Japanese for “mixed with hot water,” is a classic preparation for imo shochus, like Nankai Imo Black, to maximize flavor and aroma. The classic ratio is 6:4 spirit to water. You can also do 4:6 if you prefer a lighter oyuwari.
Step 1: Heat water, but do not boil it. If it’s too hot, you will burn off the shochu’s alcohol.
Step 2: Pour the hot water into a cup (traditionally ceramic in Japan). If it’s comfortable to touch the cup, the temperature is good.
Step 3: Slowly add your imo shochu and enjoy.
What is Nankai Selection?
Nankai Shochu began from Paul and Mai’s honeymoon to Amami Island, Japan, where Mai grew up. Their love for Amami and the local kokuto shochu motivated them to start a company which would promote both.
But, as their adventures continued, they met other talented and passionate distillers outside of Amami Island. Nankai Selection is our newest line of handpicked products honoring these new friends. For instance, in Ibusuki, where Mai’s parents lived until recently, Ooyama Jinhichi Shoten handcrafts incredible shochu and spirits. A quick train ride and a visit with 6th generation distiller Yohei Ooyama resulted in Nankai’s newest products, Imo Black and Acou Rum.
Nankai‘s motto has always been to sell only what we like to drink. And that is still true.
