About the distillery : Nishi Shuzo has been located in the hills of Kagoshima, in the far south of Kyushu, the southernmost of Japan's four main islands, for over a century and a half. It produces shochu from various ingredients, but its speciality is sweet potato shochu, which is traditionally grown in the region. Nishi Shuzo grows its own sweet potatoes and works closely with local farmers to improve the quality of its products. It has taken on the formidable challenge of producing refined shochus with remarkable taste qualities, while remaining faithful to traditional methods. Nishi Shuzo has been recognised as the best distillery in Asia by the IWSC. The undisputed leader in the shochu market, it continues to innovate and establish each of its products as a benchmark in terms of quality and success.

Detailed tasting notes : Tomino Houzan is made from Koganesengan sweet potatoes, a golden variety with subtle chestnut aromas, and yellow koji, a type of koji used in sake production. The sweet potatoes are distilled once in a traditional still from the Kyushu region, specifically used for the production of shochu. The result is a unique, sophisticated and tense product that brings a lot of freshness. Its fruity character is remarkable, with notes of citrus and pear, but above all a finesse reminiscent of the precision of certain Ginjo sakes.

Tasting suggestion : Serve over ice, diluted with cold water (mizuari) or hot water (oyuwari) depending on the season and occasion. Pair with sashimi, fish in meunière sauce, tempura or shabu shabu. It also pairs well with chestnut-based desserts or fresh fruit in delicious cocktails.