FLAMINGO ORANGE

フラミンゴオレンジ

Satsuma Masari, Kagoshima Aromatic Yeast No. 1 and vacuum distillation lead this 26% expression toward citrus and lychee-like lift. Its distinctive name offers a light, precise counterpoint to expectations of sweet-potato shochu.

Aromatic honkaku imo shochu · 26%

StyleAromatic imo shochu

Sweet potatoSatsuma Masari

YeastKagoshima Aromatic No. 1

DistillationVacuum

Alcohol26%

Aromatic design

A different route through sweet potato

FLAMINGO ORANGE builds its aroma through Satsuma Masari and Kagoshima Aromatic Yeast No. 1, then uses vacuum distillation to keep the profile fine and lifted. The recorded aroma turns toward orange, lychee and floral citrus notes, without losing its footing as a honkaku shochu.

A name with intent

A precise name, a lean bottle, an open invitation

The name and wine-like bottle were chosen to make the expression feel approachable without changing what it is. It is a shochu with a clear aromatic identity, not a flavoured spirit. This product received Kura Master Platinum in 2025.

Food affinities

A citrus aroma, matched in four directions

The record for this product states that its recorded aroma runs toward orange, lychee and a floral citrus direction, drawn out from the sweet potato through the honkaku shochu-making process itself. The four directions below are built on this recorded aromatic direction. These are not pairings the maker has stated officially; they are a reading of the recorded characteristics.

An orange aroma, met with citrusOrange-scented carrot rémoulade, citrus-cured sea bream (tai), som tam (green papaya salad). Matched with dishes using citrus directly, echoing the recorded orange direction.

A lychee-like brightness, met with fruit-accented dishesPomegranate and feta salad, white peach and prosciutto starter, mango salad (yam mamuang). Answers the recorded lychee nuance with dishes carrying a fruit-forward sweetness.

A floral undertone, met with herbal freshnessTabbouleh, chilled chawanmushi with myoga and shiso, larb (herb-forward Northern Thai salad). Matched with dishes where herbal aroma leads, echoing the recorded floral direction.

A light contour from vacuum distillation, met with acidityCeviche, vinegar-cured mackerel (shime saba), Thai three-flavour fish (pla sam rot). Matched with dishes where acidity lightly cuts through richness, echoing the recorded light contour shaped by vacuum distillation.

One approach to matching food and drink is to build around shared aromatic elements. Because this product’s recorded aroma runs toward orange, lychee and a floral citrus direction, the four directions above were built from qualities that connect to that direction — citrus, fruit, herb, and acidity.

Pairing guide — Shochu & Selected Spirits

Award record

2025

Kura Master · Platinum — Honkaku shochu, imo category

The award record shown is specific to this product; it does not guarantee individual preference or quality.

Kirishima, Kagoshima — Kokubu Distillery

Kokubu Distillery

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