Launched in 2002, "Kuro Shiranami" is an authentic sweet potato-based shochu, made with a traditional method using black koji.
It holds a globally recognized geographical indication (GI). Inheriting the expertise of the master brewer of the Kurose lineage, specialist in fermentation with black koji, he perpetuates traditional manufacturing methods. By combining moromi (fermentations) created by aromatic yeasts, it achieves a sweet and fragrant taste.
Balanced in terms of aromas, it offers a delicate taste experience with a slight sweetness and a distinct scent, even on ice. Adding a small amount of water with ice cubes, called “choi-mizu,” causes the aromas to open up more, providing additional depth of flavor.
Gold Medal Winner at Tokyo Whiskey And Spirits Competition (TWSC) 2020
Sweet potato (produced in Kagoshima prefecture) and Koji rice (rice produced in Japan)
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