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UPC: 086395 413007
Distilled at: Komaki Jozo, Kagoshima, Japan
ABV: 25.0%
Sulfite Free Gluten Free

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BENIIKKO is a rare, 100% imo shochu made with imo koji rather than the commonly used rice koji. As a result, BENIIKKO emanates the bounty of the Beni Satsuma sweet potato.

BENIIKKO is a honkaku shochu, made with 100% Beni Satsuma, a popular sweet potato varietal in Kagoshima prefecture. Beni Satsuma is sweet, and delicious, and has a light red skin color (Beni means red in Japanese). Shochu made from this varietal is known for its floral aroma and silky sweet flavors.

While many imo shochu are brewed with rice koji, BENIIKKO is brewed with 100% imo from start to finish, then, distilled once. Propagating superior quality imo koji is a modern feat, made possible by TAKARA's inimitable use of patented technology and constant drive to innovate. The resulting product is BENIIKKO, an authentic imo shochu that emanates the bounty of the sweet potato.

From nose to palate, from beginning through lengthy finish, this shochu shows the flavor of well-salted, red-skinned potatoes that were gently boiled in water and a dash of vineger until dry, then broken up with a fork until fluffy.

Serving Suggestions:
Slightly chilled, room temperature or to emphasize the savory aspects, warm.

Taste Profile

Hot Cold Room Temp










Savory and focused

Pairing Suggestions

Try it with grilled squid, smoked oyster, cured fish, roast pork, schnitzel, grilled bratwurst, or fish and chips

Serving Recommendations

Neat or with a small ice cube in a rocks glass. Warm: heat water to 175º F (80º C). Pour in a ratio of 4 parts shochu to 6 parts hot wate, or 5:5 for richer mix. Always pour hot water first, temper the cup, and add shochu lastaiming for an ideal mixed temperature of 100º F - 115º F (40º C - 45º C). Adding shochu to hot water will dissipate or damage the delicate flavor nuances, and cause bitterness.