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Shochu · Kagoshima · Kokubu Distillery
IMO bottle illustration

Original bottle illustration — Bacchus Global
This illustration supplements the product information and is not a photograph of the actual product. Details such as the bottle’s shape, colour and label may differ from the actual product. This page is provided for informational purposes only and is not intended to encourage the purchase or consumption of alcoholic beverages.
IMO · KOKUBU DISTILLERY · KAGOSHIMA

IMO

いも麹 芋

Sweet potato is placed on both sides of the mash: as the main ingredient and as the koji. Released in 1998, IMO preserves that demanding idea in a 26% expression with a distinct vintage-minded identity.

Thailand · Product information

Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global

Honkaku imo shochu · 26%
StyleHonkaku imo shochu
MaterialSweet potato only
KojiWhite sweet-potato koji
DistillationAtmospheric
Alcohol26%
Manufacturer bottle formats720 ml / 1800 ml

Sensory profile

imo - Sensory profile

Aroma4.0
Sweetness3.0
Body3.5
Ingredient character5.0
Smoothness3.5
BG reference assessment on a 1–5 scale; not laboratory measurements.
The starting point

A mash built entirely from sweet potato

IMO was created by setting aside rice koji and using sweet potato both as the base material and as the medium for koji. It was a technically demanding decision at the time of its first release in 1998, and it remains the point from which Kokubu’s material-led experiments can be read.

Why 26%

A number retained from the first release

The first spirit settled naturally to 26% after storage. Rather than treating the number as a standardised specification, the house kept it as a trace of the original release. Each vintage is bottled without blending across years, allowing the harvest to remain visible in the finished spirit.

Kirishima, Kagoshima — Kokubu Distillery

Kokubu Distillery

Kokubu Distillery works in the Kawahara area of Kirishima, Kagoshima, using groundwater from the Kirishima mountain system. Since its cooperative foundation in 1986, the house has treated shochu as a field for material-led experiments rather than as a fixed recipe.

READ & DISCOVER · 3 QUESTIONS

IMO

Use three clues on this page to check the product information.

03/ 03

You can refer to the text as you answer

Question 1

Which description fits both the main ingredient and the koji?

  1. Both are made from sweet potato
  2. Sweet potato is the main ingredient, but the koji is rice-based
  3. Barley is the main ingredient, with rice koji
Read the answer and explanation

Correct answer: A — Both are made from sweet potato

The page states that sweet potato is used on both sides and rice koji is not used.

Read the relevant passage

Question 2

Which koji appears in the specifications?

  1. Black barley koji
  2. White sweet-potato koji
  3. Yellow rice koji
Read the answer and explanation

Correct answer: B — White sweet-potato koji

The listed koji is white sweet-potato koji.

Read the relevant passage

Question 3

What alcohol content does this page show?

  1. 20%
  2. 43%
  3. 26%
Read the answer and explanation

Correct answer: C — 26%

This page gives the product specification as 26%.

Read the relevant passage


Related product

Continue within Kokubu Distillery

Continue within Kokubu Distillery

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