My favorite type of shochu is an imojochu, or sweet potato shochu. It comes in a wide variety of aromas and flavors. Some can be really funky and others very smooth. Fuutan is on the easy-drinking and light side. This is a great starter shochu if you are interested in sweet potato shochu but are not too adventurous. Fuutan can be had on the rocks or with hot water (oyuwari), so a good shochu to have anytime of the year.
What makes Fuutan unique is that it uses a sweet potato called kurikogane. Most sweet potato shochu is made from a variety called koganesengan. Kurikogane is a unique sweet potato, not often found.
25 degrees alcohol
base ingredient – kurikogane sweet potato
koji – kuro koji (black koji)
Fuutan Genshu is the undiluted version (most shochu is diluted with water to bring the alcohol down). At 36 degrees it is on the high side for shochu. I don’t come across this as often and would have this one on the rocks. If shopping for this, look for the kanji for genshu on the label. 原酒
Fuutan also ages a small amount of bottles, either three or five years. I haven’t had the pleasure of trying these, but typically as time passes the shochu becomes softer and more gentle on the palate. These bottles are numbered on the label.
Fuutan is made by Fukiage Shochu in Minami Satsuma, Kagoshima.