Another good shochu to start with for shochu novices is a kokuto shochu which is made from sugar cane. It’s inherent sweetness is soft on the palate. This is from Amami Oshima south of Kagoshima.

Koji: shiro (white) koji – making it a light, delicate shochu

alcohol: 25%

suggested drinking method: on the rocks

distillation: otsurui (single distillation) honkaku shochu

distillery: Amami Oshima Shuzo